Chicken Taquitos with Avocado Crema
View original ↗
A Cozy Kitchen · by Adrianna Adarme★ 5.0 (2)

Chicken Taquitos with Avocado Crema

NUTRITION · PER SERVING35M COOK
CAL 20%·PRO 38%
CARBS 22G22% OF CAL
4G FIBER0G ADDED0G INTRINSIC16G OTHER2G TOTAL SUGAR
FAT 27G60% OF CAL
6G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy baked corn tortilla rolls filled with tender chicken tinga, topped with creamy avocado crema. A flavorful Mexican appetizer with bright, tangy, and creamy notes.

startermexicanchickenlow lactose
View the full recipe on A Cozy Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 1/2 pounds bone-in chicken thighs or breasts (washed and dried)
  • 1/2 white onion (peeled and quartered)
  • 2 tablespoons Ancho chile powder
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried Mexican oregano (optional)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • Juice from 1 lemon
  • 1/2 cup beer (a light lager works best)
  • 1 cup low-sodium chicken stock
  • 8 flour or corn tortillas (warmed (they're more pliable to roll when they're warm))
  • Neutral oil (for frying)
  • 2 ripe avocados
  • 3 tablespoons Mexican creama or sour cream
  • Juice from 2 limes
  • 1/2 jalapeño (minced)
  • 1/2 teaspoon kosher salt
  • 2 ounces cotija cheese (crumbled)
  • 2 radishes (cup into matchsticks)
PREP
15M
SODIUM
680MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.