Chicken Taquitos with Avocado Jalapeño Sauce
2 to 4 Servings
Ingredients:
- 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
- Set oven to 375 F
- On a cookie sheet lay out brown (non-bleached) parchment papper.
- 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.
- In a large pull add the shredded chicken, taco seasonings, salt, pepper and pepper flakes, mix well.
- Fill the middles of the tortilla with chicken and fold in each side. Lay the taquito down on the fold to hold together.
- Sprinkle salt and taco seasoning on top.
- Bake for 20 minutes (until corn tortilla is crunchy).
Avocado Jalapeño Sauce
- In a food processor add avocado, cilantro, parsley, slice jalapeño, cumin, cardamom, lemon juice and garlic and puree.
- Dip taquitos in sauce and enjoy 🙂