These spicy chicken and lime taquitos are a delicious way to repurpose leftover cooked chicken, pork or beef.

Chicken and Lime Taquitos on plate

Taquitos are the best finger food.

They’re like having nachos with meat rolled up in one crispy bite.

And they’re also a great way to repurpose leftover cooked meat.

Just add seasoned cooked meat in the middle of a corn tortilla, roll the tortilla up and fry it in a skillet.

About the Corn Tortillas

The trickiest part about making taquitos is to get the corn tortilla pliable enough to roll it tightly without the tortilla breaking apart or unrolling.

In this recipe the corn tortillas are warmed up quickly in a microwave to soften them up before rolling them.

For the Taquito Filling

These taquitos are filled with shredded cooked chicken, spices and lime juice.

The spicy chicken in combination with lime juice and a crispy tortilla tastes wonderful together.

Let’s check out the ingredients.

Chicken Taquito Ingredients

Shredded cooked chicken, lime, corn tortillas, garlic, onion, jalapeno pepper, ground cumin, chili powder, dried oregano, salt, pepper, and canola oil

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Shredded Chicken Filling

Shredded Chicken in Bowl

To a medium size bowl, add cooked shredded chicken,

Diced Onion in Chicken Bowl

…diced onion,

Chop Jalapeno on Board

…diced…

Chicken Taquito Filling in Bowl

…jalapeno…

Chicken Taquito Filling in Bowl

…diced garlic,

Dried Oregano in Taquito Filling

…dried oregano,

Cumin in Taquito Filling

…ground cumin,

Chili Powder in Taquito Filling

…chili powder…

Chicken Taquito Filling in Bowl

…salt and pepper.

Lime Cut in Quarters

Cut a lime in half or in quarters…

Lime Juice in Taquito Filling

…and add the juice to the bowl.

Chicken Taquito Filling in Bowl

Next,

Chicken Taquito Filling in Bowl

…stir together so that the chicken is coated with the spices.

Warm the Corn Tortillas

Corn Tortilla on Plate

On a medium size microwavable plate, place a tortilla and warm it in the microwave just long enough to make it pliable (about 20 seconds).

Remove the tortilla from the microwave and turn it over so that bottom side of the tortilla doesn’t get too moist from the steam.

Fill and Roll the Corn Tortillas

Chicken Filling on Tortilla

In the middle of the tortilla, lay about 3 tablespoons of the chicken mixture in a line shape from left to right that stops about 1 inch from each side of the tortilla.

Rolling a Taquito

Roll the tortilla over the chicken as tight as possible.

Rolled Taquito on Plate

If the tortillas are not pliable enough to stay rolled up, stick a toothpick in them so they don’t open up when cooking.

Rolled Taquitos on Plate

Lay the rolled tortilla with the seam side down on a plate to keep it tightly rolled.

Rolled Taquitos on Plate

Continue to fill and roll each tortilla in the same way.

Fry the Taquitos

Skillet on Stove Top

Heat a small to medium size skillet on medium heat and…

Add Canola Oil in Skillet

…add canola oil.

If using a small skillet add 1/4 cup of oil or just enough so the oil is about ½ inch deep in the pan.

For a medium size skillet add 1/2 cup of canola oil.

Fry Taquito in Pan

Drop a small piece of tortilla in the pan, when it bubbles, then carefully add the taquitos in the skillet seam-side down.

Fry Taquitos in Pan

Depending on the size of the skillet the taquitos may need to be cooked in batches so not to overcrowd them in the pan.

Fry Taquitos in Pan

Let the taquitos cook with the seam side down until the bottom sides turn a golden color.

Using kitchen tongs, carefully turn them over letting each side cook until all sides of the taquitos are a golden color.

Transfer the taquitos from the skillet onto a paper towel-lined plate to drain off any excess oil.

Serve

Chicken Taquitos with Guacamole on plate

Serve warm…

Chicken Taquitos with Guacamole on plate

…with guacamole, pico de gallo, avocado sauce and, or salsa.

Chicken Taquitos with Guacamole on plate

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Chicken and Lime Taquitos

Spicy Chicken and Lime Taquitos

A delicious way to use leftover cooked chicken, pork or beef.
5 from 2 votes
Print Recipe Pin Recipe Leave a Review
Yield: 3 Servings (makes 12 taquitos)
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour

Ingredients

Taquito Filling:

  • 2 cups shredded cooked chicken
  • 1/4 cup diced onion (white or yellow onion) about 1/2 of a small to medium size onion
  • 1 jalapeno chili pepper stem and seeds removed, diced
  • 2 cloves garlic peeled and diced
  • 1 whole lime juiced
  • 1/4 teaspoon dried oregano leaves
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt

For the Taquitos:

  • Taquito filling
  • 12 corn tortillas
  • 1/4 cup to 1/2 cup canola oil amount depends on the size of skillet used

Instructions

Taquito Filling:

  • To a medium size bowl, add the cooked shredded chicken, onion, jalapeno, garlic, dried oregano, cumin, chili powder, salt, pepper and lime juice.  Stir together so that the chicken is coated with the spices.

Warm the Tortillas:

  • On a medium size microwavable plate, place a tortilla and warm it in the microwave just long enough to make it pliable (about 20 seconds).
  • Remove the tortilla from the microwave and turn it over so that bottom side of the tortilla doesn’t get too moist from the steam.

Fill and Roll the Taquitos:

  • In the middle of the tortilla, lay about 3 tablespoons of the chicken mixture in a line shape from left to right that stops about 1 inch from each side of the tortilla.
  • Roll the tortilla over the chicken as tight as possible. If the tortillas are not pliable enough to stay rolled up, stick a toothpick in them so they don't open up when cooking. 
  • Lay the rolled tortilla with the seam side down on a plate to keep it tightly rolled. Continue to fill and roll each tortilla in the same way.

Fry the Taquitos:

  • Heat a small to medium size skillet on medium heat. Add the canola oil. 
  • If using a small skillet add 1/4 cup of oil or just enough so the oil is about ½ inch deep in the pan. For a medium size skillet add 1/2 cup of canola oil. 
  • Drop a small piece of tortilla in the pan, when it bubbles, then carefully add the taquitos in the skillet seam-side down. 
    Depending on the size of the skillet the taquitos may need to be cooked in batches so not to overcrowd them in the pan.
  • Let the taquitos cook with the seam side down until the bottom sides turn a golden color.
  • Using kitchen tongs, carefully turn them over letting each side cook until all sides of the taquitos are a golden color.  
  • Transfer the taquitos from the skillet onto a paper towel-lined plate to drain off any excess oil.  

Serve:

  • Serve warm with guacamole, pico de gallo, avocado sauce and, or salsa.
Author: Nancy@CouponClippingCook
Course: Appetizer, Lunch, Main Course
Cuisine: American, Mexican
Keyword: Chicken Tacos, Chicken Taquitos, Tacos, Taquitos

This recipe was originally posted on September 13, 2012.

Another Taquito Recipe Prepared Slightly Different

Here’s a recipe where the corn tortillas are dipped in warm canola oil to softened them “Corned Beef Taquitos with Avocado Sauce“ (also in this recipe there’s a really good recipe for avocado sauce that tastes heavenly served on top of taquitos).

Serving Suggestions

Taquitos taste so good with guacamole, pico de gallo, salsa and avocado sauce (recipe for avocado sauce is in the link above for another taquito recipe).

Easy fresh salsa recipes; “Cilantro and Garlic Salsa“, “Roasted Garlic Tomato Salsa“, “Salsa Verde” and “Tomatillo and Green Chili Salsa“.

Mexican Food Recipes

Popular Mexican food recipes:

Homemade Chicken and Cheese Enchiladas

Chipotle Lime Tortilla Chips

Jalapeno and Cheese Taquitos

Brie and Olive Tapenade Nachos

Homemade Ancho Chili Enchilada Sauce