Tiny Taquitos with Avocado Cilantro Sauce

makes 24

recipe from Tiny Food Party 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.