Mexican · lunch

Chicken Taquitos with an Avocado Salsa

Name: Chicken Taquitos with an Avocado Salsa
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 16 corn tortillas; 1 1/4 lb boneless chicken breast; 2 cups cooking oil, for frying; 1/4 cup Mexican cream; 3 ounces shredded queso fresco to garnish; 2 very ripe avocados; 3 small tomatillos; 6 sprigs of cilantro; 1/4 white onion; 1 clove garlic; Juice of 2 limes; 1 tsp. salt

“Need a gluten free main course? Chicken Taquitos with an Avocado Salsa could be a super recipe to try. For $3.53 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 854 calories, 43g of protein, and 51g of fat each. This recipe from Foodista has 1 fans. If you have onion, chicken breast, tomatillos, and a few other ingredients on hand, you can make it. It is a pretty expensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is awesome. If you like this recipe, you might also like recipes such as Chicken Taquitos With Green Salsa, Crockpot BBQ Beer Chicken Taquitos with Street Corn Salsa, and Crockpot BBQ Beer Chicken Taquitos with Street Corn Salsa.”

total: 35 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Corn tortillas16
Chicken breast1.3 lb
Cooking oilfor frying2 cups
Mexican cream¼ cup
Queso fresco to garnish3 oz
Avocados2
Tomatillossmall3 small
Cilantro6 sprig
Onion¼
Garlic1 clove
Juice of limejuice2
Salt1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1971 kcal
Protein	51.2 g
Fat	148.6 g
of which saturates	28.8 g
Carbohydrate	112.5 g
of which sugars	9.4 g
Fibre	14.9 g
Salt	5.3 g

Worked out from the 93% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 35 min

1
Start by simmering the chicken in just enough water to cover the chicken. When it is cooked through, allow to cool and then shred.Spoon 1 tablespoon of shredded chicken onto a tortilla.
2
Roll the tortilla tightly.Use a toothpick to keep the tortilla from unrolling.
3
Add the 2 cups of cooking oil to a large frying pan.Preheat the oil to hot.When the oil is hot add 4 to 6 taquitos to the pan. Do not crowd them.Turn once during cooking.Cook the taquitos until they are crispy and golden.

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