Chicken Taquitos with an Avocado Salsa

Name: Chicken Taquitos with an Avocado Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 16 pieces Corn Tortilla (16 corn tortillas); 1 ¼ lb Chicken Breast (1 1/4 lb boneless chicken breast); 2 cup Vegetable Oil (2 cups cooking oil, for frying); ¼ cup Mexican Crema (1/4 cup Mexican cream); 3 oz Queso Fresco (3 ounces shredded queso fresco to garnish); 2 pieces Avocado (2 very ripe avocados); 3 pieces Tomatillos (3 small tomatillos); 6 sprig Coriander (6 sprigs of cilantro); ¼ piece White Onion (1/4 white onion); 1 clove Garlic (1 clove garlic); 2 pieces Lime (Juice of 2 limes); 1 tsp Fine salt (1 tsp. salt)

35 minMexican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Gluten Free

Steps

1Start by simmering the chicken in just enough water to cover the chicken. When it is cooked through, allow to cool and then shred.Spoon 1 tablespoon of shredded chicken onto a tortilla.
2Roll the tortilla tightly.Use a toothpick to keep the tortilla from unrolling.
3Add the 2 cups of cooking oil to a large frying pan.Preheat the oil to hot.When the oil is hot add 4 to 6 taquitos to the pan. Do not crowd them.Turn once during cooking.Cook the taquitos until they are crispy and golden.
4Remove the taquitos and place the on a plate covered with paper to drain the grease.Repeat until all of the taquitos cooked.
5Place four cooked taquitos on a plate.Put a teaspoon of Mexican cream on each one.Then cover them with the avocado salsa and sprinkle with shredded queso fresco.