If like my family, you enjoy finger food – then you will love these. A slight crunch, that easy hand-to-mouth action, and the excuse to dip everything into something saucy always means a good meal. One of my absolute favourites in that category is Chicken Taquitos. They’re golden, crispy rolled tortillas stuffed with seasoned chicken, fried until perfectly crisp, and served with a colourful array of dips. Originally hailing from Mexico, taquitos have made their way into many home kitchens like mine, not only for their flavour but also for their versatility. They’re simple, satisfying, and a great way to use up leftover chicken in the tastiest way imaginable.
Let’s start with what makes a taquito, well… a taquito. The name literally means “little taco” in Spanish, and that’s a pretty accurate description. You take a small corn tortilla, fill it with a modest amount of shredded meat or beans, roll it up tight, and fry it until crisp. While it shares DNA with the taco, the chicken taquito stands on its own thanks to that glorious, crunchy shell that’s only achieved by frying. Think of them as tacos in their party clothes – ready to impress and impossible to eat just one.
For this version, we’re focusing on chicken. I usually go with shredded cooked chicken, either leftovers from a roast or quickly poached and shredded for the purpose. It’s seasoned generously with a blend of spices – cumin, paprika, garlic powder – the usual suspects when I’m in the mood for Mexican-inspired food. A little onion and a scattering of grated cheese go a long way too. Some people like to toss in a spoonful of salsa or a splash of lime juice just to give the filling a bit more moisture and zing. Once filled and rolled, the taquitos are fried until they’re golden and crisp, crackling as you bite into them.
Now, what’s wonderful about taquitos is how adaptable they are. You don’t have to use chicken. Minced beef, spicy chorizo, refried beans with cheese, or even mashed sweet potato all work beautifully as fillings. I’ve even made a vegetarian version with black beans, corn, and crumbled feta – utterly moreish and perfect for Meatless Mondays. It’s one of those dishes where you can raid your fridge and come up with something brilliant. Leftover pulled pork? In it goes. Got a handful of mushrooms and a grating of cheese? That’ll work too.
And of course, what are chicken taquitos without the dips? In my house, we lay out a little dipping station – guacamole, sour cream, and a smoky chipotle salsa. Each chicken taquito gets dunked, sometimes double-dipped, depending on who’s watching. Guacamole brings that creamy, fresh contrast; sour cream cools everything down; and the chipotle salsa gives you a little fire and smoke that pairs so well with the crispiness of the taquito shell. A spritz of lime over the top just before serving adds a pop of brightness that cuts through the richness beautifully.
I like to serve chicken taquitos as part of a laid-back dinner or even as party food. Stack them high on a plate, wedge a bowl of guacamole in the centre, and let everyone dig in. They’re best eaten hot and fresh, but I’ve been known to sneak a cold one from the fridge – still crunchy, still delicious. Sometimes I even make a big batch and reheat them in the oven. They’re just too good to waste.
Chicken taquitos have become a bit of a go-to dish in my kitchen, partly because they’re so easy to make and partly because they hit all the right notes – crunchy, savoury, dippable, and crowd-pleasing. Whether you stick with chicken or try out other fillings, one thing’s for sure: once you start making taquitos, they won’t be a one-time affair. You’ll find yourself returning to them again and again – and no one at your table will complain.
Chicken Taquitos
Ingredients
- 2 cups chicken cooked shredded
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp chilli powder
- salt to taste
- black pepper to taste
- ½ small onion finely chopped
- ½ cup cheddar grated Monterey Jack cheese
- 12 small corn tortillas
- Vegetable oil for frying
Serving:
- Guacamole
- Sour cream
- Chipotle or tomato salsa
- Lime wedges
Instructions
- In a bowl, mix the shredded chicken with cumin, paprika, garlic powder, chilli powder (if using), chopped onion, cheese, salt and pepper.2 cups chicken, ½ tsp ground cumin, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp chilli powder, salt, black pepper, ½ small onion, ½ cup cheddar
- Stir until everything is well combined.
- Warm the corn tortillas in a pan or microwave just until soft and pliable – this makes them easier to roll without cracking.12 small corn tortillas
- Place 2 tablespoons of the chicken mixture near one edge of a tortilla. Roll it tightly and place seam-side down. Repeat with the remaining tortillas and filling.
- In a large frying pan, heat about ½ inch of vegetable oil over medium-high heat.Vegetable oil
- Once hot, place the taquitos seam-side down and fry in batches for 2–3 minutes per side, or until golden and crispy. Drain on kitchen paper.
- Arrange the chicken taquitos on a plate and serve hot with guacamole, sour cream, salsa, and lime wedges.Guacamole, Sour cream, Chipotle, Lime wedges
Notes
2. Don’t overfill them Use about 2 tablespoons of filling per tortilla. Too much filling makes them hard to roll and more likely to burst open during cooking. A little goes a long way – especially when paired with dips.
3. Secure with toothpicks if needed If your chicken taquitos unroll in the pan, secure them with a toothpick before frying. Just remember to remove them before serving! Alternatively, place them seam-side down in the oil first – the heat will help seal the edge quickly.
4. Use the right oil temperature Make sure the oil is hot enough (around 180°C / 350°F) before frying. If it’s too cool, the chicken taquitos will absorb oil and become greasy rather than crisp. If it’s too hot, they’ll brown too fast and not cook evenly. A test with a small piece of tortilla should sizzle gently.
5. Don’t overcrowd the pan Fry in batches to avoid dropping the oil temperature. Overcrowding can lead to soggy or unevenly cooked chicken taquitos. A few at a time is better – it’s worth the patience.
6. Drain properly After frying, place the chicken taquitos on a wire rack or a plate lined with paper towels to remove excess oil. This keeps them crisp and stops them from going soggy at the bottom.
7. Bake instead of frying (optional) For a lighter version, brush the rolled taquitos with a little oil and bake them in a hot oven (about 220°C / 425°F) for 15–20 minutes, turning once. You’ll still get a good crunch without deep-frying.
8. Make-ahead friendly Chicken Taquitos can be rolled and refrigerated (covered) for several hours before frying. Great for prepping in advance of a gathering or busy evening.
9. Use leftovers creatively Don’t just limit yourself to fresh chicken – roast leftovers, pulled rotisserie chicken, or even turkey work brilliantly. Just make sure the filling isn’t too wet, or they may turn soggy.
10. Serve with fresh dips A variety of dips really elevates chicken taquitos. Try creamy guacamole, zesty sour cream with lime, or smoky chipotle salsa. A few lime wedges on the side also brighten the dish nicely.
23 comments
First time I’ve had these but it won’t be the last.
Really tasty and satisfying. Next time I might try with beef or beans just to mix it up.
I made a batch for lunch and even reheated leftovers in the oven – they were still crisp. Perfect for meal prep.
Great recipe, though I found rolling the tortillas a little tricky at first. Once I got the hang of it, they turned out crunchy and delicious.
I really enjoyed these taquitos. They were easy to prepare and fun to eat, though I wish I’d made extra because they disappeared so quickly
I’ve made taquitos before but these were the best yet. The chicken filling was perfectly balanced. I served with a homemade salsa verde.
These chicken taquitos are addictive.
Such a delicious snack! I baked half and fried half – both came out fantastic.
Brilliant dish.
Perfectly crunchy and packed with flavour. The chicken filling was seasoned just right and the dips made them even better.
Lovely snack and easy enough for a weeknight dinner.
Crunchy outside, flavourful chicken inside, and the dips made it a complete experience. I’ll be making these again and again.
Absolutely loved them. I added a bit of extra cheese to the filling and it melted beautifully inside.
Crispy, golden, and perfect with salsa.
The texture and crunch were spot on.
They were crunchy, cheesy, and so satisfying dipped in sour cream. My husband said they’re better than takeaway.
Five stars from me. Easy, quick, and absolutely delicious
Really good, but I preferred them baked rather than fried – a bit lighter that way.
Outstanding.
My kids gave them a big thumbs up.
The taquitos turned out really well, though I think I’ll spice the chicken a bit more next time.
Only thing is they were gone too quickly – should’ve doubled the batch.
Served them with sour cream and guacamole and they vanished from the table in minutes.