Ingredients
For the chicken:
1 lb boneless chicken breast
Salt to taste
1 tbsp smoked paprika powder
1/2 tsp red chili powder
1 tbsp garlic powder
1 tsp taco seasoning
1 tsp red chili flakes
1/2 tsp black pepper
1/2 tsp cumin powder
1 cup water
1/2 cup sour cream
2 tbsp cream cheese
1 tbsp lime juice
To assemble:
20 mini flour tortilla
1 1/2 cup mozzarella cheese
Oil for frying
For the cilantro lime crema sauce
1/2 cup sour cream
1/3 cup mayonnaise
1 garlic clove
2 tsp lime juice
Salt to taste
3/4 cup cilantro leaves
Salt and pepper to taste
1/2 tsp lime zest
Method: Season the chicken with salt, smoked paprika, chili powder, garlic powder, taco seasoning, chili flakes, black pepper, and cumin.
In a pan, heat oil. Add the seasoned chicken and cook on both sides for 10 min, flipping the sides in between. Add water, cover the pan, and cook until the chicken is fully cooked. Shred the chicken and sour cream, cream cheese, and lime juice.
Stir over low heat until cream cheese melts and mixture becomes creamy.
Taste and adjust salt if needed.
Let mixture cool slightly before assembling.
Place 2–3 tablespoons of chicken mixture in the center. Sprinkle mozzarella on top.
Roll tightly and place seam-side down.
Heat oil in a pan over medium heat about 350 F
Fry taquitos seam-side down first.
Cook 2–3 minutes per side until golden brown and crispy. Remove and serve warm
For the sauce: Add all sauce ingredients to a blender or food processor. Blend until smooth.
Adjust salt and lime to taste. Chill for 20–30 minutes for best flavor