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Meat
Easy
14 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
No Diets specified
Taquito: a Mexican dish of little tortillas rolled around a filling of meat or cheese and then deep-fried. Here, we make a simple barbecue shredded chicken that is just so soft, then roll it up in flour tortillas and top each golden package with creamy guacamole and a fresh chopped salad (called pico de gallo in Mexico). It’s a serious munch, and super fun to eat! At home, I like adding a sprinkle of shredded vegan cheese to each taquito before rolling it up.
Yield: 14
4 chicken breasts
1 cup barbecue sauce, such as Old Williamsburg
1 cup orange juice
1 tablespoon smoked paprika (or regular paprika)
1/2 tablespoon garlic powder
1 and 1/2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon chili flakes (optional)
1 avocado
juice of 1/2 lime or 1 tablespoon Tuscanini Lime Juice
flaky salt, such as Tuscanini, to taste
2 tomatoes, finely diced
1/4 cup white onion, finely diced
2 tablespoons cilantro, finely chopped
2 teaspoons minced jalapeño (optional)
juice of 1 lime or 2 tablespoons Tuscanini Lime Juice
salt, to taste
14 small tortillas, corn or flour
toothpicks, for threading tortillas
1 cup oil, such as Gefen Canola Oil, for frying
Place the chicken in a pot and pour barbecue sauce and orange juice over it. Add paprika, garlic powder, salt, cumin, and chili flakes (if using). Bring to a simmer, then cover and cook for 20–30 minutes, until cooked through.
Remove the chicken from the sauce and use two forks to shred it into thin strips. Place in a bowl and add 1/4 cup sauce from the pot (if there’s too much sauce, it will drip out when you roll up the taquitos). Set aside to cool.
Blend or mash the avocado very well until creamy. Add lime juice and salt and mix again. Set aside.
In a bowl, mix together the tomatoes, onions, cilantro, jalapeños (if using), lime juice, and salt. Set aside.
Warm the tortillas in a skillet or microwave until soft and pliable. (If they are fresh or already very soft, skip this step.)
Working with one tortilla at a time, lay it on your work surface and add two tablespoons shredded chicken to the center. Roll into a cigar shape and thread with a toothpick to keep it closed. Repeat with the remaining tortillas and chicken.
Heat oil in a skillet until it reaches 180 degrees Celsius or until it shimmers. Using tongs, add as many taquitos to the skillet as possible while still leaving space between them. Fry until golden, one to two minutes per side. Transfer to a plate lined with a paper towel and set aside to cool slightly. Remember to remove the toothpicks!
Add a dollop of guacamole on each taquito and top with pico de gallo.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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