• Prep Time:
  • Cooking Time:
  • Serves: Makes about 24 taquitos

Zesty Chili-Lime Chicken Taquitos, and a Little Edible Magic

  • Recipe Submitted by on

Category: Dinner Party, Healthy Recipes, Chicken, Chili

 Ingredients List

  • ”¢ 1 pound skinless, boneless chicken tenderloins
  • ”¢ Canola oil (plus enough for shallow frying)
  • ”¢ 1 teaspoon chili powder
  • ”¢ ½ teaspoon salt
  • ”¢ Pinch or two black pepper
  • ”¢ Zest of 1 lime
  • ”¢ Juice of ½ lime (or whole lime, if not that juicy)
  • ”¢ 2 cloves garlic, pressed through garlic press
  • ”¢ 24 corn tortillas (I like to use Mission brand “super soft” variety)
  • ”¢ ½ cup frozen fire-roasted corn, thawed
  • ”¢ 1 cup shredded pepper-jack cheese
  • ”¢ ¼ cup chopped cilantro leaves
  • ”¢ Cool Avocado & Jalapeno Ranch Dipping Sauce (recipe below)

 Directions

-Add the chicken tenderloins to a bowl, and add to them a drizzle of the oil, the chili powder, salt, black pepper, lime zest and juice, plus the garlic, and toss to combine; marinate the chicken for about 15-20 minutes.

-Once marinated, place a large non-stick pan over high heat; once hot, drizzle in just a touch of oil, then sear the chicken tenderloins for about 2-3 minutes on each side, or until golden brown and cooked through; remove and set aside for a moment to cool.

-Once cooled, shred the chicken into small pieces, and place into a small bowl.

-Heat the corn tortillas by wrapping about 12 of them in damp paper towels, and microwaving for about 45 seconds; keep the stack covered in the warm damp paper towels as you assemble the taquitos, to keep them soft and pliable; repeat with the remaining 12.

-Place a corn tortilla in front of you, and take a small sprinkle (about a tablespoon) of the shredded chicken, and add it in a line on the bottom of the tortilla; top with a small sprinkle of corn, cheese and cilantro leaves, and roll as tightly as possible upward; place the taquito seam-side down on a baking sheet to hold as you continue to roll the rest of the taquitos.

-Heat enough oil in a large non-stick pan to cover the bottom of the pan (about ¼”); once hot, add a small batch of taquitos (2-4 depending on size of your pan) into the oil, seam-side down, and allow them to crisp and fry for about 1-2 minutes on that first side; turn the taquitos and allow them to crisp and become golden-brown on all sides; drain on paper towels, and repeat until all are fried.

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