Chicken taquitos
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- oil, for frying
- 1 small onion, sliced
- 1 small red pepper, finely sliced
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 skinless cooked chicken breasts, shredded
- 4 corn tortillas
- 50g mild cheddar, grated
- 1/4 iceberg lettuce, shredded
- 2 tbsp soured cream
SALSA
- 1/2 avocado, peeled, stoned and diced
- 1 lime, juiced, plus wedges to serve
- 1 tbsp of finely chopped red onion
- 10 baby plum tomatoes, quartered
- 1 tbsp pickled jalapeños from a jar, drained and chopped
- a handful chopped coriander, plus extra to serve if you like
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. To make the salsa, mix all the ingredients with a good pinch of salt.
- STEP 2
To make the taquitos, heat 1 tbsp of oil in a pan. Fry the onion and pepper on high until softened and slightly golden. Stir in the cumin and chilli powder and cook for a minute.
- STEP 3
Put the chicken in a bowl then add the onion/pepper mix. Toss everything together. Lay out the tortillas and divide the chicken mix down the middle. Top with grated cheese and roll up into fat cigar shapes.
- STEP 4
Heat 1 tbsp oil in a large ovenproof pan. Add the tortillas and fry on both sides until crisp and golden. Finish in the oven for 5 minutes to crisp up the sides.
- STEP 5
To serve, put a pile of lettuce on a plate. Sit two taquitos on top then dollop with salsa, drizzle with soured cream and serve with the lime wedges. Scatter some coriander over to finish.
