Chicken Taquitos with Green Salsa

1/2 a BBQ chicken, meat shredded

3 tbs. cream cheese, brought to room temperature

1/2 tsp. smoked paprika

50g Manchego cheese, grated

12 La Banderita street tacos

Vegetable oil, for shallow frying

Green Salsa

2 canned tomatillos

4 sprigs of coriander

1 jalapeño, seeds removed and chopped

1/2 an avocado

1/2 zest and juice a lime

Pinch of salt and pepper

Make this with

Street Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Mix the cream cheese with the paprika and zest of the lime. Add the chicken and fold through to combine. Lay the street tacos out and grate over some Manchego. Spread out a tablespoon of the chicken mixture on the bottom third of taco. Roll into a cigar shape and fasten with 1-2 toothpicks. Repeat with the remaining tortillas and chicken mixture.

Step 2

For the green salsa, place all the ingredients plus a pinch of salt into a blender and blend until smooth.

Step 3

Add enough oil into a large pan to shallow fry. Heat over a medium to high heat. In batches fry the taquitos, seam side down, turning halfway to cook on the all sides until golden and crisp. Drain on paper towel.

Step 4

Spoon green salsa over taquitos and grate over cheese.