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Chicken Taquitos with Avocado Ranch Dipping Sauce Recipe

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★★★★★

4.3 from 35 reviews

These crispy Chicken Taquitos are packed with flavorful seasoned chicken, fire-roasted corn, and melted pepper-jack cheese, served with a creamy avocado ranch dipping sauce for the perfect party appetizer or meal.

Ingredients

Scale

Chicken Taquitos

  • 1 pound skinless, boneless chicken tenderloins (or rotisserie chicken)
  • Avocado oil (plus enough for shallow frying)
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Pinch or two black pepper
  • Zest of 1 lime
  • Juice of 1/2 lime (or whole lime, if not that juicy)
  • 2 cloves garlic, pressed through garlic press
  • 24 corn tortillas (I like to use Mission brand “super soft” variety)
  • 1/2 cup frozen fire-roasted corn, thawed
  • 1 cup shredded pepper-jack cheese
  • 1/4 cup chopped cilantro leaves

Avocado Ranch Dipping Sauce

  • 1 ripe avocado, roughly chopped
  • 1 jalapeno, seeds and membrane removed, roughly chopped
  • 3/4 cup sour cream
  • Zest of 1 lime
  • Juice of 1/2 lime (or whole lime, if not that juicy)
  • 2 garlic cloves
  • 1 teaspoon granulated onion
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cilantro leaves

Instructions

  1. Prepare the avocado ranch sauce: Place all ingredients into the bowl of a food processor, and process until completely smooth and well combined; set aside in the fridge until ready to serve with the taquitos.
  2. Marinate the chicken: Add the chicken tenderloins to a bowl, and add to them a drizzle of the oil, the chili powder, salt, black pepper, lime zest and juice, plus the garlic, and toss to combine; marinate the chicken for about 15-20 minutes, if possible.
  3. Cook the chicken: Once marinated, place a large non-stick pan over high heat; once hot, drizzle in just a touch of oil, then sear the chicken tenderloins for about 2-3 minutes on each side, or until golden brown and cooked through; remove and set aside for a moment to cool.
  4. Shred the chicken: Once cooled, shred/dice the chicken into small pieces, and place into a small bowl.
  5. Heat the tortillas: Heat the corn tortillas by wrapping about 12 of them in damp paper towels, and microwaving for about 45 seconds; keep the stack covered in the warm damp paper towels as you assemble the taquitos, to keep them soft and pliable; repeat with the remaining 12.
  6. Assemble the taquitos: Place a corn tortilla in front of you, and take a small sprinkle (about a tablespoon) of the shredded chicken, and add it in a line on the bottom of the tortilla; top with a small sprinkle of corn, cheese and cilantro leaves, and roll as tightly as possible upward.
  7. Arrange taquitos: Place the taquito seam-side down on a baking sheet or tray to hold as you continue to roll the rest of the taquitos.
  8. Fry the taquitos: Heat enough oil in a large non-stick pan to cover the bottom of the pan (about 1/4”); once hot, add a small batch of taquitos (2-4 depending on size of your pan) into the oil, seam-side down, and allow them to crisp and fry for about 1-2 minutes on that first side; turn the taquitos and allow them to crisp and become golden-brown on all sides; drain on paper towels, and repeat until all are fried.
  9. Serve: Serve hot or warm with the avocado ranch dipping sauce on the side.

Notes

  • Marinate the chicken for about 15-20 minutes if possible to enhance flavor.
  • Keep tortillas wrapped in damp paper towels while assembling to keep them soft and pliable.
  • Fry taquitos seam-side down first to help them hold their shape and crisp evenly.

Keywords: chicken taquitos recipe, crispy taquitos, avocado ranch dipping sauce, Mexican appetizers, easy party snacks

Find it online: https://foodarohub.com/chicken-taquitos-with-avocado-ranch-dipping-sauce-recipe/