Chicken taquitos

Chicken taquitos

  • serves 2
  • Easy

Get your family and friends around and tuck in to these Mexican chicken taquitos. They're easy to make and you can mix and match your fillings with different cheeses, fresh vegetables and salads. Serve with sour cream and our homemade salsa dip



  • oil for frying
  • onion 1 small, sliced
  • red pepper 1 small, finely sliced
  • ground cumin 1 tsp
  • chilli powder 1 tsp
  • skinless cooked chicken breasts 2, shredded
  • corn tortillas 4
  • mild cheddar 50g, grated
  • iceberg lettuce 1/4, shredded
  • soured cream 2 tbsp


  • avocado 1/2, peeled, stoned and diced
  • lime 1, juiced, plus wedges to serve
  • red onion 1 tbsp of finely chopped
  • baby plum tomatoes 10, quartered
  • pickled jalapeños from a jar 1 tbsp, drained and chopped
  • coriander a handful chopped, plus extra to serve if you like


  • 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.

Watch our 20-second video for the easiest way to stone an avocado...

Nutritional Information

  • Kcals 740
  • Fat 35.3g
  • Saturates 15.1g
  • Carbs 53.8g
  • Sugars 13.4g
  • Fibre 8.6g
  • Protein 47.4g
  • Salt 1.5g