Chicken taquitos
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
- oilfor frying
- 1 small onionsliced
- 1 small red pepperfinely sliced
- 1 tsp ground cumin
- 1 tsp chilli powder
- 2 skinless cooked chicken breastsshredded
- 4 corn tortillas
- 50g mild cheddargrated
- 1/4 iceberg lettuceshredded
- 2 tbsp soured cream
SALSA
- 1/2 avocadopeeled, stoned and diced
- 1 limejuiced, plus wedges to serve
- 1 tbsp of finely chopped red onion
- 10 baby plum tomatoesquartered
- 1 tbsp pickled jalapeños from a jardrained and chopped
- a handful chopped corianderplus extra to serve if you like
Nutrition: per serving
- kcal740
- fat35.3g
- saturates15.1g
- carbs53.8g
- sugars13.4g
- fibre8.6g
- protein47.4g
- salt1.5g
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.