Taco night just got way better (and less greasy!) with these air fryer taquitos. These super crunchy and delicious rolled tacos are sure to satisfy in any setting.
Cook Time
45 minutes
Total Time
55 minutes
Yield
16 taquitos
Ingredients
Chicken Filling
1 tablespoon neutral oil, such as canola or vegetable
2 cloves garlic, minced
¼ cup yellow onion (35 g), diced
1 can fire-roasted diced green chiles, drained
1 teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ½ cups shredded rotisserie chicken (190 g)
¼ cup chicken stock (60 mL), or broth
Beef Filling
1 tablespoon neutral oil, such as canola or vegetable
¼ cup yellow onion (35 g), diced
1 clove garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 dried bay leaf
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
1 ½ cups shredded beef (190 g), or barbacoa
½ cup beef broth (120 mL)
Assembly
16 corn tortillas
nonstick cooking spray, for greasing
For Serving
¼ cup mexican crema (60 g)
¼ cup crumbled queso fresco (35 g)
guacamole
pico de gallo
1 bunch fresh cilantro, stems removed, chopped
2 limes, cut into wedges
Nutrition Info
Calories 138
Fat 5g
Carbs 17g
Fiber 6g
Sugar 2g
Protein 6g
How to Make It
1. Step
Make the chicken filling: Add the oil, garlic, onion, and green chiles to a medium pan. Season with the cumin, oregano, salt, and pepper. Cook over medium-high heat until the onion is translucent, 4–5 minutes. Add the shredded chicken and chicken broth. Cover, reduce the heat to low, and cook until warmed through, 5–6 minutes. Transfer the filling to a bowl and set aside.
2. Step
Make the beef filling: Wipe out the pan. Add the oil, onion, garlic, cumin, chili powder, bay leaf, salt, and pepper. Cook over medium-high heat until the onion is translucent, 4–5 minutes. Add the beef and beef broth, cover, and cook for another 5 minutes, until warmed through and the beef is falling apart. Transfer the filling to a bowl, remove the bay leaf, and set aside.
3. Step
Assemble the taquitos: Wrap the corn tortillas in a damp paper towel and microwave on high power for 30 seconds to warm. (Alternatively, heat each tortilla in a dry pan for 15 seconds on each side, until warmed through and pliable.)
4. Step
Preheat the air fryer to 375°F ( 190°C) for 5 minutes.
5. Step
Scoop 3 tablespoons of chicken filling onto the center of a tortilla. Tightly roll the tortilla and secure the end with 1–2 toothpicks. Repeat with the remaining filling to make 8 chicken taquitos total.
6. Step
Scoop 3 tablespoons of beef filling onto the center of a tortilla. Tightly roll the tortilla and secure the end with 1–2 toothpicks. Repeat with the remaining filling and tortillas to make 8 beef taquitos total.
7. Step
Lightly spray the bottom of the air fryer basket with nonstick spray. Place 3–4 taquitos at a time in the basket, leaving space between them, and air fry for 6–8 minutes, turning halfway, until brown and crisp. Remove from the air fryer and cover loosely with a kitchen towel or foil to keep warm while you fry the remaining taquitos.
8. Step
To serve, arrange the taquitos on a platter. Drizzle with the crema and sprinkle with the queso fresco. Dollop a few spoonfuls of guacamole on top and spread over the taquitos, then spoon some pico de gallo down the center. Top with the cilantro and serve with lime wedges. Serve immediately.
