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These chicken taquitos bring the best of crispy comfort food with the choice of baking or frying alongside three flavorful sauces to amp up every bite. They work perfectly for a casual dinner, game day snack, or party appetizer. The rich shredded chicken pairs beautifully with melted cheese inside warm corn tortillas for that satisfying crunch, and the trio of garlic crema, chipotle aioli, and avocado cilantro-lime crema offer a fresh, tangy, and smoky contrast that keeps you coming back for more.
I first made these during a family movie night and they vanished so fast that they’ve become a regular weekend treat everyone asks for now
Ingredients
- Chicken thighs: two pounds boneless and skinless for juicy flavorful meat
- Neutral cooking oil: like vegetable or canola oil for a clean sear without overpowering flavor
- Garlic powder and ground cumin: add warmth and depth to the chicken seasoning
- Dried oregano: balances with herbal notes while salt and pepper bring everything together
- Corn tortillas: sixteen small and sturdy tortillas soften up when warmed for easy rolling
- Shredded cheese: one and a half cups like a Mexican blend or Monterey Jack melts beautifully and adds creaminess
- Toothpicks: used to keep the taquitos intact while baking or frying
- For the Garlic Crema Sauce: one cup Mexican crema or sour cream for tanginess and creaminess plus fresh garlic and lime for bright punch
- Chipotle Aioli: half cup mayonnaise for smooth richness chipotle peppers in adobo bring smoky heat
- Avocado Cilantro Lime Crema: ripe avocado cremosity with fresh cilantro lime juice and zest for brightness plus garlic for bite
- Garnishes: chopped cilantro lime wedges fresh pico de gallo and crumbled Cotija or queso fresco for extra flavor and texture
Instructions
- Cook the Chicken:
- Season two pounds of boneless skinless chicken thighs evenly with two teaspoons garlic powder two teaspoons ground cumin half teaspoon dried oregano one teaspoon salt and one teaspoon pepper until fully coated.
- Cook the Chicken:
- Heat one tablespoon neutral cooking oil in a cast iron skillet over medium-high heat. Add chicken in a single layer working in batches if needed. Sear for four to five minutes per side until fully cooked with an internal temperature of 165 degrees Fahrenheit.
- Cook the Chicken:
- Transfer chicken to a bowl cover with plastic wrap and let rest for at least five minutes. Shred with two forks until roughly pulled apart but still moist and tender.
- Make the Sauces:
- Garlic Crema Sauce In a tall container blend one cup Mexican crema or sour cream six cloves fresh garlic one and a half teaspoons garlic powder juice of one medium lime and salt to taste until smooth. Taste and adjust seasoning then refrigerate until ready to use.
- Make the Sauces:
- Chipotle Aioli Blend half cup mayonnaise two chipotle peppers in adobo two teaspoons adobo sauce juice of one medium lime two cloves finely minced garlic and a pinch of salt until smooth. Adjust flavor as needed and refrigerate.
- Make the Sauces:
- Avocado Cilantro Lime Crema Blend half a ripe avocado half cup Mexican crema or sour cream half cup fresh cilantro juice and zest of one small lime two cloves garlic and salt to taste until smooth. Add water little by little to thin the sauce if necessary. Chill until ready.
- Assemble the Taquitos:
- Preheat oven to 450 degrees Fahrenheit and line a baking sheet with foil. Lightly oil or spray the foil for easy release.
- Assemble the Taquitos:
- Warm sixteen corn tortillas by wrapping in a damp paper towel and microwaving for about 30 seconds until flexible. This prevents cracking when rolling.
- Assemble the Taquitos:
- Place about two ounces shredded chicken and a small handful of shredded cheese near one edge of each tortilla. Roll tightly keeping the filling inside then secure with a toothpick to hold the seam closed.
- Assemble the Taquitos:
- Place assembled taquitos seam-side down on the prepared baking sheet.
- Bake until Crispy:
- Brush or lightly spray the tops of the taquitos with oil for a golden finish. Bake for 18 to 20 minutes flipping them halfway through so they crisp evenly on all sides. They should be golden and slightly blistered when done.
- Serve:
- Remove the toothpicks and drizzle taquitos with the garlic crema sauce chipotle aioli and avocado cilantro lime crema. Garnish with fresh cilantro leaves lime wedges salsa fresca and a sprinkle of Cotija cheese or queso fresco. These are delicious with sides like Mexican rice black beans or crunchy cabbage slaw.
- If you prefer frying:
- Shallow-fry your taquitos in about a quarter inch neutral oil at 350 to 365 degrees Fahrenheit for one to two minutes per side until golden crisp. Drain on a wire rack to keep from getting soggy.
- If you prefer frying:
- Or deep-fry in a Dutch oven with two to three inches of oil heated to 350 degrees. Fry three to five taquitos at a time for two to three minutes turning once until uniformly golden. Drain and keep warm in a low oven before serving.
My favorite ingredient here is the chipotle peppers in adobo. Their smoky spiciness gives the chipotle aioli an unforgettable depth that elevates every bite. I remember making these for a casual dinner party and everyone kept reaching for that sauce first. It really makes this recipe stand out beyond your usual taquito routine.
Storage Tips
Store any leftover taquitos in an airtight container in the refrigerator for up to four days. To reheat keep them in a single layer on a baking sheet and warm in a preheated 375-degree oven for 8 to 10 minutes until heated through and crispy again. The sauces should be kept separately chilled and added just before serving.
Ingredient Substitutions
If you do not have Mexican crema substitute sour cream for a similar tangy creaminess. Use chicken breasts if needed but be sure to not overcook to avoid dryness. Brining the breasts for 30 minutes in salted water before cooking helps retain moisture. For dairy-free options swap crema and cheese for plant-based versions or avocado-only sauces for richness.
Serving Suggestions
Serve these taquitos with classic sides like Mexican rice beans or simple cabbage slaw for crunch and freshness. Add extra lime wedges for squeezing and a sprinkling of chopped fresh cilantro for brightness. Pair the meal with a light salad or grilled vegetables to balance richness from the fried or baked taquitos.
When frying, do not overcrowd the pan to keep oil temperature stable and ensure even browning. Use a thermometer to monitor heat closely. Shred the chicken while still warm so it pulls apart easily and stays moist inside the taquitos.
FAQs about Recipes
- → What is the best way to cook chicken for taquitos?
Season chicken thighs with spices and sear in a hot skillet until cooked through, then shred for the filling. This method ensures tender, flavorful meat.
- → Can I bake the taquitos instead of frying?
Yes, baking at 450°F for 18-20 minutes with an oil brush creates a crispy texture that's a healthier alternative to frying.
- → How do I make the three sauces for the taquitos?
Blend ingredients for each sauce separately: garlic crema with Mexican crema and garlic, chipotle aioli with mayonnaise and chipotle peppers, and avocado cilantro-lime crema with avocado and fresh cilantro.
- → What tortillas are best for taquitos?
Use corn tortillas softened by warming them in a damp towel or microwave to make rolling easier and prevent cracking.
- → How can I keep taquitos crispy after cooking?
After frying or baking, drain taquitos on a wire rack and keep them warm in a low oven to maintain crispiness without sogginess.