• 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


  • 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


  • 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...


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