Chicken Taquitos with fresh Salsa and Guacamole

Discover the Ultimate Trio: Crispy Chicken Taquitos with Fresh Salsa and Creamy Guacamole
Enjoy a symphony of textures and bold flavors with these crispy chicken taquitos served alongside bright, zesty salsa and ultra-smooth guacamole. Inspired by classic Mexican cuisine, this dish features crisp, golden-fried tortillas stuffed with tender chicken, paired with a vibrant pico de gallo and luscious homemade guac. Whether it’s family dinner or a party platter, these taquitos are guaranteed to be a hit.

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Ingredients Overview

Component	Ingredients
Chicken Taquitos	2 cups cooked, shredded, seasoned chicken, ½ cup cream cheese (optional), ½ cup shredded cheese (cheddar, Monterey Jack, or queso Oaxaca), 10–12 corn tortillas (small), Frying oil, Toothpicks
Fresh Salsa	4 ripe tomatoes (diced), ½ white onion (finely chopped), 1–2 jalapeños or serrano peppers (minced), ½ cup chopped cilantro, 1–2 minced garlic cloves, Juice of 1 lime, Salt to taste
Guacamole	3 ripe avocados, 1 small tomato (diced), ¼ cup finely chopped onion, 1 tbsp chopped cilantro, Juice of 1 lime, Salt to taste
Optional Extras	Jalapeño, Garlic, Cumin, Chili powder

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Crispy Chicken Taquitos Done Right

Crafting a Flavor-Packed Filling

Begin with juicy, well-seasoned shredded chicken. Mix in your preferred cheese—go for the sharpness of cheddar, the creaminess of Monterey Jack, or the gooey melt of queso Oaxaca. Want a richer bite? Add a spoonful of cream cheese for extra smoothness.

How to Roll and Fry for Perfect Crunch

To prevent cracking, warm the corn tortillas slightly—either in a skillet or wrapped in a damp paper towel in the microwave. Spoon in the filling, roll them tightly, and secure with toothpicks to hold their shape.

Heat a few inches of oil in a deep skillet over medium-high. Once the oil’s hot, carefully lay each taquito seam-side down. Fry until crisp and golden—about 2–3 minutes per side. Transfer to a paper towel-lined plate, then remove toothpicks before serving.

The result: perfectly crispy rolls filled with hot, cheesy chicken goodness.

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Fresh Salsa Roja – A Pico de Gallo Twist

Bright, Fresh, and Fiery

This chunky salsa is the ideal contrast to the richness of fried taquitos. Start with ripe but firm tomatoes. Dice finely, along with white onion and garlic for a burst of aromatic depth.

Add minced jalapeños or serranos based on your spice tolerance. Toss in chopped cilantro and lime juice to enhance freshness.

Finish with a pinch of salt and let it rest for 15 minutes—this helps the flavors develop fully. Serve it chilled or at room temperature for the perfect zesty bite.

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Guacamole That’s Silky and Satisfying

Get That Dreamy Texture

Choose ripe avocados—they should be soft to the touch without being mushy. Cut them open, discard the pits, and scoop the flesh into a bowl. Add lime juice and salt right away to preserve color and flavor. Mash to your preferred texture—chunky or smooth.

Stir in diced tomatoes, chopped onions, and fresh cilantro. For extra flavor, include jalapeños, a pinch of cumin, or minced garlic.

What you get is a rich, balanced guac that perfectly offsets the crispiness of the taquitos with its creamy coolness.