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These crispy and crunchy Chicken Taquitos with Avocado Crema are the perfect appetizer for Game Day or any get together. They’re filled with shredded and stewed chicken and topped with a tart and delicious avocado crema. Serve them with a cold Chelada and a bowl of warm Birria Ramen for a delicious dinner.
I love taquitos. They are actually my go-to order whenever I go to a Mexican restaurant because I just LOOVE the crunch. Don’t get me wrong, I do love a soft taco like my Birria Tacos but something about a crunchy tortilla gets me every time. I mean, this is why I’m obsessed with these Ground Beef Tacos. I feel like these are a chicken relative.
Ingredients You’ll Need for these Chicken Taquitos
- Tortillas. I prefer using corn but feel free to use flour tortillas if you like.
- Chicken. I went with boneless chicken thighs. Boneless chicken breasts also will work.
- Spices. This is going to add to a flavorful marinade.
- Chicken broth or stock. You can use store-bought or homemade chicken stock, if you have it!
- Avocado. These are so good when served with an avocado crema and for that we need some ripe avocados.
For the rest of the ingredients, please see the recipe index card below!
How to Make Chicken Taquitos with Avocado Crema
- Make the marinade. To a blender, add in the white onion, Ancho chile powder, tomato paste, kosher salt, Mexican oregano, dried thyme, dried marjoram, juice from 1 lemon, beer and chicken stock; pulse until smooth.
- Bake the chicken. Add the chicken to a casserole dish and pour the marinade on top. Cook it until softened and cooked throughout.
- Shred the chicken. When it’s cooked, shred the chicken and set it aside. And toss with a few tablespoons of the cooked marinade. We don’t want dry chicken.
- Assemble the taquitos. Add a few teaspoons of the shredded chicken to each tortilla. And roll them up.
- Pan-fry the taquitos. I like to pan-fry these vs. deep fry. Heat up an inch or so of oil in a pan. Add the taquitos and cook on the first side for a few minutes, until golden brown. Flip and cook on the opposite side.
- Serve with the avocado crema.
Bake these in the airfryer! Add these cut side down in the airfryer and spray them with avocado oil spray. Airfry for 6 minutes at 350F and then flip them over and airfry on the other side for an additional 6 minutes or until crispy.
You can prep and bake the chicken the day before. Shred it and keep it stored in the fridge in the sauce. Then the next day assemble the taquitos and serve them!
You can definitely use this marinade with something like a beef chuck. I would cube them into 1-inch pieces and then braise them for 2 to 3 hours until softened and tender. You may need to add more broth at the 1 hour mark. Just be sure they’re all covered the entire time.
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Chicken Taquitos with Avocado Crema
- 1 medium pot
- 1 pair of tongs
- 1 1/2 pounds bone-in chicken thighs or breasts, washed and dried
- 1/2 white onion, peeled and quartered
- 2 tablespoons Ancho chile powder
- 2 tablespoons tomato paste
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried Mexican oregano, optional
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- Juice from 1 lemon
- 1/2 cup beer, a light lager works best
- 1 cup low-sodium chicken stock
- 8 flour or corn tortillas , warmed (they’re more pliable to roll when they’re warm)
- Neutral oil, for frying
- 2 ripe avocados
- 3 tablespoons Mexican creama or sour cream
- Juice from 2 limes
- 1/2 jalapeño, minced
- 1/2 teaspoon kosher salt
- 2 ounces cotija cheese, crumbled
- 2 radishes, cup into matchsticks
To Make the Taquitos:
- Preheat oven to 300 degrees F. To a blender, add the white onion, Ancho chile powder, tomato paste, kosher salt, Mexican oregano, dried thyme, dried marjoram, juice from 1 lemon, beer and chicken stock; pulse until smooth.
- Place the chicken in a medium casserole dish (I used a 8×8-inch). Pour the tomato mixture atop the chicken; the chicken should be mostly covered–it's ok if their tops are peeking out of the sauce.
- Transfer to the oven to bake for 1 1/2 hours, until just cooked and chicken is tender. Allow the chicken to cool on the counter until they're cool enough to handle. Using a fork, shred the chicken. Toss the chicken with a few tablespoons of the tomato mixture from the casserole dish.
- To warm the tortillas, stack them on a microwave-proof plate and cover them with a damp paper towel. Warm them for 20 seconds or until pliable. If you’re without a microwave, you can do this in the oven, too. Turn the oven to 200 degrees F, place the tortillas, stacked, on a baking sheet and cover them with a damp paper towel; transfer to the oven to warm for 10 minutes.
- In a medium skillet or pot, pour in enough oil until it reaches about 1/2-inch up the sides of the pan. To assemble the taquitos, spoon a few tablespoons of the chicken mixture onto the lower third of each tortilla. Tightly roll up each taquito and transfer to the hot oil, seam-side down.
- Pan-fry the taquitos for 2 to 3 minutes, turning them every so often, until they're golden brown and crispy. Drain the taquitos on a bed of paper towels and transfer them to a baking sheet in a warm oven (200 degrees F). Repeat the stuffing and pan-frying process until you've cooked up all of the taquitos.
To Make the Avocado Crema:
- Add all of the ingredients to a food processor and pulse until smooth. (If you don't have a food processor, you can also do this in a bowl, no biggie!)
- Serve the taquitos with a dollop of avocado crema, a sprinkling of cotija cheese and sliced radishes.
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on May 3rd, 2013. It has been since updated with new information and formatting.