Crispy chicken taquitos
Taquitos are filled mini tacos that are rolled up and then fried. This version is filled with spicy chicken and served with a zingy Mexican salsa.
Pico de gallo salsa
Add the water to a sauce pan and bring it to a boil. Add soy sauce, bay leaves and peppercorns. Turn down the heat, so it is just below boiling point. Slice the chicken breast lengthwise, to cook more quickly. Poach for 10-12 minutes. Remove it from the water and let it cool, then shred the chicken into smaller pieces.
Mix the chicken with cheddar, cream cheese, Kikkoman soy sauce and spices.
Place the mixture on the tortillas and roll them up tightly. Fasten with a toothpick.
Shallow fry in oil for 4-5 minutes until crispy and golden. Let the taquitos rest a few minutes on a cooling rack to remove excess oil.
For the Pico de gallo salsa: Finely dice tomatoes, onion, jalapeno and mix well. Season with oil, finely chopped coriander, lime juice and soy sauce.
Place taquitos on a plate with finely sliced iceberg salad, tomatoes, crème fraiche, diced avocado, hot sauce and fresh coriander. Serve with the salsa.
You can use leftover cooked chicken, making this even easier to do.
You can batch produce them and freeze them.
Recipe as PDF
Thank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!