Air Fryer Chicken Taquitos And Avocado Crema Recipe
Making dinner from scratch is a reliable way to guarantee quality ingredients and a meal that's customized to taste. However, it can quickly become time-consuming if you're doing it every night. Not to mention, unless your portions satisfy your exact appetite level, it's normal to end up with extra food. While you could just eat the same meal two days in a row, there are far more interesting ways to get through the leftovers in your fridge.
Tasting Table recipe developer Joe Dillard brings us this air fryer chicken taquitos recipe served with avocado crema and describes it as "an easy weeknight meal that comes together quickly." Forget about merely reheating yesterday's roast chicken or baked breasts. Instead, transform the leftover protein into a dish that you may end up preferring over the original.
If you're unfamiliar, Dillard explains that "Taquitos are small rolled tacos that are often filled with meat and cheese," and adds, "Traditionally they're deep-fried, but the air fryer makes it easier than ever to enjoy a quick and easy batch of taquitos made with much less oil." We're all about healthy hacks for tasty meals, especially when they're a breeze to make.
Gather the ingredients for this air fryer chicken taquitos and avocado crema recipe
This is a great recipe if you have extra chicken breast meat, since it needs to be cooked and shredded for this dish. If you want to make a vegetarian version, Dillard suggests swapping the chicken for equal parts cooked rice and beans. Next, you'll need a shredded Mexican blend cheese, cream cheese (bring it to room temperature or try this nifty trick to soften cream cheese), and taco seasoning. For an especially creamy texture, Dillard recommends adding 2 ounces of cream cheese to the mix. This recipe calls for yellow corn tortillas (warm them first), but you can use white ones or taco-sized flour tortillas too.
As for the crema, you'll need medium-sized avocados "that are soft to the touch," per our recipe developer. Dillard explains, "Overripe avocados will whip into a smooth crema, whereas under-ripe avocados can remain chunky and less flavorful." Remove the pits and scoop out the flesh. You'll also need sour cream, minced garlic, lime zest, lime juice, ground cumin, and fresh cilantro.
"To take this recipe to the next level, add chopped tomatoes, crumbling cheese, or chopped red onions," Dillard says, as well as sliced limes for garnish.
Prepare the taquito filling
Begin by setting your air fryer to 400 F to give it time to heat up. Then, add the shredded chicken, shredded cheese, cream cheese, and the taco seasoning to a large bowl and stir everything together until the mixture is well combined.
Fill and roll the tortillas
Make sure to warm up your corn tortillas before assembling them. Dillard notes that they "can break apart very easily when rolled." He instructs to "Place the tortillas on a plate in the microwave and cover them with a damp paper towel." Heat them for about 1 minute and then "let them cool for a few seconds before filling for the best results," Dillard advises.
One by one, place 2 tablespoons of filling at the bottom end of the tortilla. Then, tightly roll it and place it seam-side down on a plate. Repeat the process until you've used up the filling and the tortillas.
Air fry the taquitos
Spray each roll with cooking spray on all sides and transfer the taquitos into the air fryer basket. Depending on the size of your appliance you may need to work in batches. Air fry each batch for 7 to 9 minutes, turning the taquitos at the halfway mark. You'll know they are done when the exterior is golden brown and crispy.
Make the avocado crema
Meanwhile, prepare the avocado crema by adding the avocado flesh, sour cream, minced garlic, lemon juice and zest, ground cumin, and cilantro into a blender or food processor. Blend the ingredients until the result is smooth and creamy.
Serve the taquitos with crema
Serve the taquitos hot from the air fryer with avocado crema for dipping. Dillard suggests adding garnishes such as chopped tomato, sliced lime, or "your favorite sauces such as queso or salsa." If you want more Mexican-inspired dishes to complete your plate, he suggests, "Enjoy these taquitos alongside a serving of Mexican rice, street corn, or fiery Instant Pot pinto beans for a protein-packed meal."
Store extra taquitos in a sealed container or ziptop bag in the fridge for up to three days. "To reheat, place them into the air fryer at 300 degrees for 4 to 6 minutes until warmed throughout," Dillard recommends, noting this is one more reason why he loves this recipe: "They store and reheat really well."
- 2 cups chicken breast, cooked & shredded
- 1 ½ cups Mexican blend cheese, shredded
- 4 ounces cream cheese, softened
- 2 tablespoons taco seasoning
- 12 yellow corn tortillas, warmed
- cooking spray
- 2 medium avocados, only the flesh
- ½ cup sour cream
- 1 clove garlic, minced
- 2 limes, zested & juiced
- ¼ teaspoon ground cumin
- ¼ cup cilantro
- 1 tomato, chopped to garnish
- 1 lime, sliced to garnish
- Preheat the air fryer to 400 F.
- In a large bowl, mix the shredded chicken, Mexican blend cheese, cream cheese, and taco seasoning until well combined.
- Place the tortillas on a plate with a damp paper towel on top and microwave for 1 minute.
- Place 2 tablespoons of the mixture into a warmed corn tortilla.
- Tightly roll the tortilla and transfer it to a plate seam-side down.
- Continue with the remaining tortillas until all the filling has been used.
- Lightly spray each rolled tortilla with cooking spray on both sides.
- Place the taquitos into the air fryer basket, working in batches as necessary.
- Air fry for 7 to 9 minutes, turning halfway through the cooking time.
- While the taquitos are cooking, place the avocado, sour cream, garlic, lime zest and juice, cumin, and cilantro into a blender or food processor and blend for about 1 minute until smooth.
- Remove the taquitos when they are golden brown and crispy and serve them warm with crema for dipping.
| Calories per Serving | 1,286 |
| Total Fat | 97.3 g |
| Saturated Fat | 22.2 g |
| Trans Fat | 0.0 g |
| Cholesterol | 168.5 mg |
| Total Carbohydrates | 63.0 g |
| Dietary Fiber | 12.8 g |
| Total Sugars | 4.6 g |
| Sodium | 696.2 mg |
| Protein | 44.4 g |
