Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema

Taquito Wednesday anybody? I know it is anything but a thing, yet perhaps we should make it one. Since I’m excessively eager to impart this simple formula to you folks. These taquitos are so acceptable, they’re the sort of food you could eat once per week… in any event.

I’ve recounted to the story ordinarily previously, so I won’t rehash it. The vast majority of you realize I grew up eating tacos on more than one occasion per week. My siblings and I cherished them as children and still do right up ’til the present time, yet at that point, who doesn’t adore tacos? They’re fun, commonly gooey, presented with a lot of sauces and salsas, and all-around delectable. Love me a decent taco!

However, you know? In some cases it’s ideal to change it up, accomplish something only somewhat extraordinary. Distinctive like rather than normal tacos, make fresh prepared taquitos, which may very well be better. It just relies upon the filling. However, hello, one thing’s without a doubt… taquito is an entirely fun word to state. That’s right, gooey, yet sort of lights up my state of mind a piece.

Crispy Chicken Tinga Taquitos

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Recipe by halfbakedharvest Course: MainCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

Switching up taco night with these baked Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema

Ingredients

  • 2 tablespoons extra virgin olive oil plus more for rubbing

  • 1 pound ground chicken, beef, or turkey

  • 1 yellow onion, chopped

  • 2-3 chipotle peppers in adobo finely chopped, use to your taste

  • 1/2 teaspoon dried oregano

  • 1 teaspoon kosher salt

  • 1/2 cup red enchilada sauce homemade or store-bought

  • 16-20 corn tortillas warmed

  • 2 cups shredded Mexican cheese

  • pineapple salsa, shredded lettuce, and pickled onion, for serving

  • LIME AVOCADO CREMA
  • 1 avocado, halved

  • 1/2 cup fresh cilantro

  • 1/2 teaspoon garlic powder

  • 1/4 cup pickled jalapeños

  • juice from 2 limes

  • kosher or flaky salt

Directions

  • Preheat the oven to 425 degrees F.
  • In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chipotle peppers, oregano, and salt. Add the enchilada sauce and 1/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
  • Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Add a sprinkle of cheese, then roll up and place seam-side down on the baking sheet. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
  • Meanwhile, make the Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
  • Serve the taquitos topped with avocado, pineapple salsa, and any other desired toppings.

Notes

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