Hey y’all! If you’re searching for a flavorful, crowd-pleasing dish, these Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema are about to become your new favorite recipe. Imagine juicy, spiced chicken tinga rolled in golden, crunchy tortillas, paired with a zesty and lush avocado crema that bursts with salty lime goodness. Perfect for game day, movie nights, or a festive dinner, these taquitos will win over friends and family alike. Let’s get cooking!
Why You’ll Love This Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema Recipe
- The taquitos come out ultra-crispy and packed full of smoky, spicy chicken flavor.
- The avocado crema is tangy and creamy, providing the perfect foil to the crunch.
- They’re easily customizable with your favorite toppings and fillings.
- This recipe is quick enough for weeknights and impressive enough for a party.
- Great for making ahead—simply reheat and serve.
Ingredients for Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema
For the Chicken Tinga Filling:
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 tablespoon olive oil
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, finely minced
- 1 teaspoon adobo sauce
- 1 (14.5 oz) can crushed tomatoes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Taquitos:
- 12 small corn tortillas (6-inch size)
- Vegetable oil for frying (about 1 cup)
For the Salty Lime Avocado Crema:
- 1 large ripe avocado
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon lime zest
- 1/2 teaspoon kosher salt
Optional Toppings:
- Chopped cilantro
- Crumbled cotija cheese
- Diced tomatoes
- Extra lime wedges
How to Make Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema
Step 1: Prepare the Chicken Tinga Filling
- In a large skillet over medium heat, heat the olive oil. Add diced onion and cook for 3 minutes until soft.
- Stir in garlic, chipotle pepper, and adobo sauce. Cook for 1 minute until fragrant.
- Add the crushed tomatoes, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 4-5 minutes.
- Stir in the shredded chicken, reduce heat to low, and simmer for an additional 4 minutes until flavors meld and mixture is thick.
- Remove from heat and let cool slightly.
Step 2: Assemble the Taquitos
- Warm corn tortillas in a dry skillet or microwave (wrap in a damp towel) for about 40 seconds until pliable.
- Place 2 heaping tablespoons of chicken tinga filling down the center of each tortilla. Roll tightly and secure with a toothpick if needed.
Step 3: Fry Until Crispy
- Heat about 1 inch of vegetable oil in a large skillet to 350°F (175°C). (Learn more about safe frying temperatures)
- Add taquitos seam-side down in batches, frying for 2-3 minutes per side until golden brown and ultra-crispy.
- Drain on a paper towel-lined plate and remove toothpicks if used.
Step 4: Make the Salty Lime Avocado Crema
- In a food processor or blender, combine avocado, sour cream, lime juice, lime zest, and salt.
- Blend until smooth and creamy. Taste and adjust salt or lime if needed.
Step 5: Assemble and Serve
- Serve crispy taquitos on a platter, drizzle or dollop with salty lime avocado crema, and sprinkle with desired toppings.
- Enjoy immediately while hot and crunchy!
Notes for the Best Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema
- Warming tortillas helps prevent cracking—don’t skip this step!
- Fry in batches and avoid overcrowding the skillet for optimal crispiness.
- For great flavor, make your own chicken tinga from scratch.
Variations on Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema
- Veggie Taquitos: Substitute chicken with sautéed mushrooms, peppers, and black beans.
- Cheese-Lover’s: Add shredded Monterey Jack or Oaxaca cheese inside each taquito.
- Baked Version: Brush taquitos with oil and bake at 425°F (220°C) for 18-20 minutes, flipping halfway.
Equipment You Need for Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema
- Large skillet or frying pan
- Toothpicks (optional)
- Food processor or blender
- Paper towels
- Large platter for serving
Storage Instructions for Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema
- Store cooked taquitos in an airtight container in the fridge for up to 3 days.
- Reheat in a 400°F (200°C) oven for 8-10 minutes to restore crispiness.
- The avocado crema keeps well in the fridge (airtight) for up to 2 days—press plastic wrap directly onto the surface to prevent browning.
Serving Suggestions and Pairings for Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema
- Pair with a fresh pico de gallo or vibrant corn salad for a Mexican-inspired meal.
- Serve alongside a pitcher of margaritas or a cold Mexican lager.
- Add a side of refried beans or cilantro-lime rice for a hearty dinner spread.
Pro Tips for the Best Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema
- Don’t overfill tortillas—this keeps them from bursting while frying.
- For extra-lush crema, blend in a bit of fresh cilantro or jalapeño.
- You can freeze assembled, uncooked taquitos for up to a month; fry from frozen for quick snacks! Learn more taquito tips.
Frequently Asked Questions about Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema
- Can I use flour tortillas instead of corn?
- Yes, but corn tortillas yield a crispier, more traditional taquito; flour will work in a pinch.
- Can I make these taquitos ahead for a party?
- Absolutely! Fry and refrigerate, then reheat in the oven. The crema can be made up to a day ahead as well.
- Is this recipe gluten-free?
- Yes, as long as you use certified gluten-free corn tortillas and ensure your chipotles/tomato are gluten-free.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 4 (makes about 12 taquitos)
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup tomato sauce
- 1 chipotle pepper in adobo sauce, minced
- 1/2 onion, finely chopped
- 1 teaspoon smoked paprika
- 8 small corn tortillas
- 1 tablespoon olive oil
- 1 ripe avocado
- 1/4 cup sour cream
- 1 lime, juiced
- 1/4 teaspoon sea salt
- 2 tablespoons fresh cilantro, chopped
Instructions
-
1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and brush lightly with olive oil.
-
2In a skillet over medium heat, add olive oil and sauté onion until softened, about 3 minutes. Stir in tomato sauce, chipotle pepper, and smoked paprika. Simmer for 5 minutes.
-
3Add shredded chicken to the sauce and toss until evenly coated and heated through. Remove from heat.
-
4Warm the tortillas slightly to make them pliable. Spoon chicken tinga mixture onto each tortilla and roll tightly. Place seam-side down on prepared baking sheet.
-
5Brush taquitos lightly with olive oil. Bake for 18–20 minutes, turning once, until crisp and golden brown.
-
6For the salty lime avocado crema, blend avocado, sour cream, lime juice, and sea salt until smooth. Serve taquitos hot with crema and fresh cilantro.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
410 caloriescal
Protein:
22gg
Fat:
20gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
37gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
