They were switching up taco night with these baked Crispy Chicken Tinga Taquitos with Salty Lime Avocado Crema….plus all the toppings. Ground chicken seasoned with smoky chipotle peppers and pantry warm enchilada sauce is mixed with cheese, rolled up in tortillas, and oven-baked. These taquitos are crunchy on the outside, but spicy and cheesy inside. Serve with a creamy, salty lime avocado crema sauce, and a mix of your favorite taco toppings. These come together in minutes and are so delicious the perfect weeknight dinner.
Taquito Wednesday, anyone? I know it’s not a thing, but maybe we should make it one because I’m overly excited to share this easy recipe with you guys. These taquitos are so tasty.
I’ve told the story many times before, so I will not repeat it. Most of you know I grew up eating tacos once or twice a week. My brothers and I loved them as kids and still do to this day, but then, who doesn’t love tacos? They’re fun, typically cheesy, served with plenty of sauces and salsas, and all-around delicious. Love me a good taco!
But you know? Sometimes it’s nice to switch things up, do something just a little different. Different like instead of usual tacos, make crispy baked taquitos, which might only be better. It just depends on the filling. One thing’s for sure…taquito is a pretty fun word to say. Yep, cheesy, but kind of brightens my mood a bit.
So, let’s make some taquitos!
The idea for these Crispy Chicken Tinga Taquitos came from two sources. Source one, ancient, very retired HBH blog content from back in October of 2012. Our very first year of HBH! I shared a taquito recipe, and it’s crazy to believe that I have not made taquitos since. When I randomly came across the post, I immediately thought how fun it would be to make newly updated taquitos.
PS. if you have an extra minute and want to take a look and see just how horrible our photos (and writing for that matter) were that first year, scroll through this post. Fun to see our growth!
Source two, my eldest brother…of course. Creighton has been inspiring a lot of recipes these days. His love for anything Mexican with double scratch that triple the sauce has been helping me come up with some fun recipes lately. I love having so many family members to inspire new methods. Don’t know what I’d do without them.
Now, onto the details.
Pick up some ground chicken, turkey, or even ground beef. Just be sure to use what your family loves most, I like chicken, but my brothers are all about ground beef.
Brown the meat, add chipotle peppers plus a little red enchilada sauce. I love to use them whenever I have the opportunity. The enchilada sauce keeps the meat saucy, flavorful, and prevents the meat from drying out in the oven.
Bonus? I always have these two ingredients in my pantry!
The next step is crucial
Ok, that’s way too dramatic, but just go with me on this.
Once the meat is browned and seasoned, it’s time to make the actual taquitos themselves. Instead of frying, which is traditional, I much prefer to oven bake. It’s healthier, more comfortable, and to be honest, I like the flavor so much better. You taste the food, not the fried oil.
Here’s the key, you must rub each tortilla with olive oil before rolling up the meat. This is the trick to getting the taquitos crispy all around. Once the tortillas are oiled, roll up the meat and cheese inside. Then oven bake, and ten or so minutes later, you’ll have crispy taquitos.
That salty lime avocado crema? Yep, you need that too.
Sure, sour cream is traditional, but whipped avocado crema is just so much better. I used fresh cilantro and plenty of lime and stirred in some pickled jalapeños for a spicy, tangy kick. This is the perfect sauce to dollop onto each cheesy, crunchy taquito.
And lastly? I see these taquitos as the perfect reason to make a random Wednesday night spicy margarita. Yep, it’s a good idea.
Lastly, if you make these crispy chicken tinga taquitos with salt lime avocado crema, be sure to leave a comment and give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Two tablespoons extra virgin olive oil plus more for rubbing
- 1 pound ground chicken, beef, or turkey
- One yellow onion, chopped
- 2-3 chipotle peppers in adobo finely chopped, use to your taste
- 1/2 teaspoon dried oregano
- One teaspoon kosher salt
- 1/2 cup red enchilada sauce homemade or store-bought
- 12-16 corn tortillas warmed
- 2 cups shredded Mexican cheese
- pineapple salsa, shredded lettuce, and pickled onion, for serving
Lime Avocado Crema
- One avocado, halved
- 1/2 cup fresh cilantro
- 1/2 teaspoon garlic powder
- 1/4 cup pickled jalapeños
- juice from 2 limes
- kosher or flaky salt
1. Preheat the oven to 425 degrees F.
2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chipotle peppers, oregano, and salt. Add the enchilada sauce and 1/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.
3. Warm the tortillas for 30 seconds to 1 minute in the microwave until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Add a sprinkle of cheese, then roll up and place seam-side down on the baking sheet. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
4. Meanwhile, make the Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
5. Serve the taquitos topped with avocado, pineapple salsa, and any other desired toppings.