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Chicken Taquitos with Avocado Jalapeño Sauce

2 to 4 Servings


  • 1 Whole baked chicken (already bought cooked from the store) or 2 to 3 chicken breast  (non gmo organic chicken)
  • for raw chicken; season with salt and pepper to taste and lightly cover chicken with taco seasoning. Bake at 350 F for 25 to 30 minutes; check the inside to make sure chicken is white (no pink) and cooked all the way through.
  • 1 Tablespoon taco seasoning
  • 1 Teaspoon salt
  • 1 Teaspoon pepper
  • 1 Teaspoon hot pepper flakes
  • 16 to 20 Corn Tortillas
  • 1/3 Cup Coconut oil

Avocado Jalapeño Sauce

  • 1/3 Cup fresh cilantro
  • 1/3 Cup fresh parsley
  • 2 Large jalapeño
  • 1 Avocado
  • 1 Teaspoon cumin
  • 1 Teaspoon cardamom
  • 2 Squeezed Lemons
  • 2 Garlic Cloves
  1. Set oven to 375 F
  2. On a cookie sheet lay out brown (non-bleached) parchment papper.
  3. Melt 2 to 3 tablespoons at a time of coconut oil in a small pan. Lay the tortilla in the oil until completely covered and soft to touch.
  4. In a large pull add the shredded chicken, taco seasonings, salt, pepper and pepper flakes, mix well.
  5. Fill the middles of the tortilla with chicken and fold in each side. Lay the taquito down on the fold to hold together.
  6. Sprinkle salt and taco seasoning on top.
  7. Bake for  20 minutes (until corn tortilla is crunchy).

Avocado Jalapeño Sauce

  1. In a food processor add avocado, cilantro, parsley, slice jalapeño, cumin, cardamom, lemon juice and garlic and puree.
  2. Dip taquitos in sauce and enjoy 🙂




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