Chicken Taquitos with Green Salsa
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MAKE THIS WITH
Ingredients
- 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
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GREEN SALSA
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- 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
LET'S GET STARTED
- 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.
- For the green salsa, place all the ingredients plus a pinch of salt into a blender and blend until smooth.
- 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.
- Spoon green salsa over taquitos and grate over cheese.
