Remember the good ol’ days when you and your best friends would get a giant box of frozen taquitos from the grocery store and pound through them while watching some scary movie marathon during the summer? This is the adult version of that and instead of scary movies, we’ve moved onto margarita bars and 10 o’clock bedtimes. These tequila lime chicken taquitos will definitely make you feel all grown up, but there’s nothing scary about whipping them up at home.
Photos by Dasha Crawford Photography
What I love about this recipe, is that we used some leftover chicken from earlier in the week to create our taquito base. I like taking leftovers and transforming them into new meals so when we decided to have a few friends over to celebrate Cinco de Mayo, I knew I wanted to take this chicken and salsa it up for the occasion.
But instead of salsa, we let tequila take the stage as one of the key flavors in our taquitos. We cooled the cayenne down with a delicious avocado cream and then wrapped it up all nice in a Siete almond flour tortilla.
If you read this post, you know that I’m currently obsessed with the lime flavored Siete chips. I’d be lying if I said I didn’t polish off the rest of the bag this morning for breakfast.
For those who are gluten intolerant, this is definitely a great brand to indulge in for Cinco needs (no this isn’t sponsored, I just love these products so much!) and for those of us who aren’t gluten intolerant, I definitely recommend trying them sometimes because the texture and the flavors are incredible.
But, I digress. Back to the TAQUITOS!
So when two flavors love each other, they come together and make a perfectly happy little family as in the way that the tequila and the lime in these taquitos almost make you feel like you’ve transported to the coast of Tulum and are indulging these under the palm trees.
Margarita’s not included, but you can definitely find a recipe for those here.
The adult version of the deep fried taquitos you loved as a child bursting with flavor and a creamy avocado lime sauce!
- 2 TBSP olive oil divided
- 1 onion diced
- 2 cloves garlic diced
- 1/2 bell pepper diced
- 1/2 tbsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/3 cup blaco tequila
- 2 1/2 cups cooked chicken diced
- 1/2 lime juiced
- 3/4 cup Tillamook Medium Cheddar Cheese shreds
- 1 cup of water
- 8 Siete Almond Flour Tortillas
- 1/2 avocado mashed
- 1/2 lime juiced
- 2/3 cup sour cream
- cilantro, cotija cheese, jalapenos, lime wedges to garnish
Preheat the oven to 375°F.
In a large skillet heat olive oil over medium-high heat. Once heated, add onion, garlic, and the bell pepper, saute until the veggies soften, about 6 minutes.
Add the cumin, cayenne, and salt and then add the tequila. Let the tequila simmer for about 2 minutes so the alcohol burns off.
Stir in the chicken and finish with a squeeze of lime. Remove mixture from heat and let sit for a few minutes before adding the cheese.
In the same skillet, add water until it's lightly simmering. Dip tortillas in one at a time completely submerging them, but just to soften them.
On a parchment paper covered work surface, working quickly, lay one wet tortilla down and then add a few large spoonfuls of filling in each one. Roll tightly to seal and place seal side down in the baking dish.
Repeat until all taquitos are finished and then brush with olive oil.
Place baking dish in oven and bake for about 10 minutes until the tops of the tortillas begin to brown.
While the taquitos are baking, combine your avocado, lime and sour cream in a small bowl. Whisk so that it's thoroughly combined. Set aside.
When the taquitos are finished, let cool for about 5-10 minutes before transferring them to a serving dish. Spread on a little avocado lime cream or put it in a dipping bowl to dip the taquitos in. Garnish with cilantro, cotija cheese, jalapenos or lime wedges.