Tiny Taquitos with Avocado Cilantro Sauce

makes 24

recipe from Tiny Food Party [1] by Teri Lyn Fisher & Jenny Park

  • 2 quarts vegetable oil for frying
  • 1  1/2 cups finely shredded cooked chicken
  • 1/2 cup prepared salsa
  • 2 tablespoons adobo sauce
  • 1 tablespoon ancho chili powder
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1  1/2 tablespoons honey
  • 24 small (2-3 inch) corn tortillas

In a large pot, preheat oil to 350F. In a large mixing bowl, toss to combine chicken, salsa, adobo, chili powder, and cayenne pepper. Season with salt and pepper. Drizzle honey over mixture and gently fold to incorporate.

Place about 1 1/2 tablespoons of filling onto each tortilla and carefully roll into a long, thin tube. Secure the rolled taquitos with toothpicks.

In small batches, fry taquitos for 4 to 6 minutes or until crisp and lightly golden brown. Drain on paper towels and remove toothpicks. Serve immediately with avocado sauce for dipping.

Avocado Cilantro Sauce

  • 2/3 cup sour cream
  • 1/2 avocado, peeled and pitted
  • 1/2 bunch cilantro, roughly chopped
  • juice of 1 lime
  • salt and pepper to taste

In a bowl of a food processor, combine sour cream, avocado, cilantro, and lime juice. Process until smooth, about 1 minute. Season with salt and pepper, pulse to combine. Use immediately or cover and refrigerate.