Chicken Taquitos with Avocado Ranch Dipping Sauce (2024)

These scrumptious chicken taquitos filled with chili-lime chicken, cheese and a sprinkle of corn, make for a wonderfully flavorful appetizer, or even a light meal. Quickly shallow-fried until golden and crispy, these taquitos come with a mildly spicy avocado ranch dipping sauce on the side, kissed with jalapeno!

Rolled Up Packages of Crispy Deliciousness

While chicken taquitos are a terrific offering to pass around as an appetizer to friends and family on game day or any fun gathering, I often times like to make a main meal out these rolled up packages of crispy deliciousness because they're filled with many of my favorite simple ingredients.

These taquitos have chili and lime seasoned chicken breast, a flourish of corn kernels, plenty of pepper jack cheese, and a whisper of cilantro all cozied up in a little rolled corn tortilla, quickly shallow fried until golden and crisp.

Served up with a side of mildly spicy avocado ranch dipping sauce flecked with jalapeno, I can very easily polish off a little plate of these and be a very happy camper, indeed! 😉

How to Make Chicken Taquitos with an Avocado Ranch Dipping Sauce

While these crispy chicken taquitos pack a lot of flavor, they're quick and easy to fill and lightly fry up.

And that mouthwatering dipping sauce? That's a breeze to whirl up to a super creamy consistency in the food processor!

For my chicken taquito filling, I like to use chicken tenderloins that I've season with lots of chili powder, lime juice and garlic. I then sear it off in a hot pan for a few minutes before filling the little corn tortillas. (You could easily substitute rotisserie chicken for that to simplify things, if you wish.)

Then, all that’s needed is some corn kernels and grated cheese (I love pepper jack for this recipe), plus a few fresh cilantro leaves and some soft corn tortillas, and then you're pretty much “ready to roll”!

Here's a peek at my chicken taquitos recipe: (or just jump to the full recipe...)

1. First, I whirl up the mildly spicy avocado ranch dipping sauce in my food processor, and set that aside until I'm ready to serve my taquitos.
2. Next, I season/marinate my chicken tenderloins briefly, sear them until cooked through, then finely shred or dice them for filling.
3. To assemble my chicken taquitos for shallow frying, I place a lightly warmed corn tortilla in front of me, then delicately sprinkle on the chicken, corn kernels, cheese and cilantro in one row; I then roll upward, as tight as possible without breaking the tortilla. I place each finished taquito on its seam, on a tray, to hold until all are rolled.
4. Next, I quickly shallow fry the chicken taquitos in batches, seam-side down, first for a few moments to seal the taquitos, then turn for even crisping on all sides. Once they're golden and crisp, about 2 to 3 minutes total, I remove them from the oil and drain on paper towels.
5. I serve the them while hot with the avocado ranch dipping sauce.

Tips & Tidbits for my Chicken Taquitos with Avocado Ranch Dipping Sauce:

• Chicken tenderloins, or sub rotisserie chicken: Chicken tenderloins are that extra-tender part of the chicken breast, that little “flap” that comes attached to the meat. You can typically find these packaged next to the skinless, boneless chicken breasts—they sear up super quick in a hot pan. Or, to make things even more convenient, feel free to use shredded rotisserie chicken if you wish.
• Soft, small corn tortillas: I really like the Mission brand “super soft” corn tortillas. They're extra pliable and easy to work with, and when gently warmed with a damp paper towel, can be filled and rolled up without cracking/splitting.
• Cheesy options: The kick from pepper jack cheese is something I appreciate in these chicken taquitos, but feel free to use traditional jack cheese, or sharp cheddar, or even your own favorite meltable cheese.
• High heat oil for shallow frying: Avocado oil is my pick for higher heat cooking and shallow frying these days. It's a healthier choice and has a high smoke point. You can also use peanut oil or even your preferred variety of frying oil.
• Mildly spicy avocado ranch dipping sauce: I use a full jalapeno in this dipping sauce, but feel free to use less or more, depending on your personal preference. I recommend removing the seeds and membrane for texture, as well as for heat level—lots of spiciness is found in those parts!

Craving more delicious finger foods? Check out these Chicken Lettuce Wraps, these Thai Nachos, these Tandoori-Style Baked Chicken Wings, this Popcorn Chicken!

Cook's Note: This recipe was originally published in 2014, and has been updated with even more love!