Street Taco Taquitos
Directions
- 1Dice the boneless skinless chicken thighs and chicken breast.
- 2Prepare the marinade by combining orange juice, juice of 2 limes, soy sauce, minced garlic, cumin, onion powder, paprika, coarse salt, black pepper, adobo sauce, and brown sugar.
- 3Pour the marinade over the diced chicken and mix well.
- 4Cook the marinated chicken over high heat in a pan.
- 5Remove the cooked chicken from the pan using a slotted spoon.
- 6Boil the remaining marinade/liquid in the pan until it thickens.
- 7Add 1 diced onion to the thickened liquid and cook lightly.
- 8Return the cooked chicken to the pan with the onions and mix.
- 9Add 1 chopped bunch of cilantro and the juice of 1 lime to the chicken mixture and mix.
- 10Transfer the chicken mixture to a bowl and add 40g fat-free cheddar and 40g 2% cheddar cheese, then mix.
- 11Place 6-7 extra-thin corn tortillas on a plate, cover with a moist paper towel, and microwave for approximately 45 seconds to steam them.
- 12Add a spoonful of the chicken and cheese mixture to each steamed tortilla.
- 13Roll each tortilla tightly around the filling.
- 14Place the rolled taquitos on a baking sheet.
- 15Bake the taquitos at 420 degrees Fahrenheit for approximately 20 minutes, or until the exterior is crispy.
- 16Serve and enjoy.
Ingredients
- 16 oz boneless skinless chicken thighs
- 16 oz chicken breast
- 80 g orange juice
- 2 juices lime juice
- 4 tablespoons soy sauce
- 1 tablespoon minced garlic
- 2 teaspoons cumin
- 2 teaspoons onion
- 1 teaspoon paprika
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 1 tablespoon adobo sauce
- 20 g brown sugar
- 1 diced onion
- 1 bunch cilantro
- 1 juice lime juice
- 40 g fat free cheddar
- 40 g 2% cheddar
- 27 extra thin corn tortillas
Equipment
knifecutting boardmeasuring cupbowlpanslotted spoonspatulaplatepaper towelmicrowavebaking sheet
Tips
- Steam the extra thin corn tortillas before rolling to prevent tearing.
- These can be stored in the freezer for quick snacks throughout the week.
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