These taquitos do the trick when you are looking for a delicious and filling snack. The different flavors and textures go together perfectly (plus, it’s not bad at 199 calories for 3 taquitos). The crispy tortilla and the soft cabbage are a match made in heaven, plus the smooth, subtle taste of avocados in the cream sauce complements the spicy taco chicken.
This recipe may seem like it is a lot of moving parts for a snack, but the avocado cream sauce, taco seasoning, and roasted cabbage slaw come together quickly. Plus, rotisserie chicken is perfect for this recipe, making it a easy snack to prep ahead one day and cook yourself throughout the week. I’m not going to lie, when I was testing this recipe I ate it 4 days in a row with joy, only to be disappointed when all the ingredients were gone!
Ingredients
- 6 mini corn tortillas 4 inches
- 3 oz shredded chicken
- 1/2 tbsp taco seasoning
- 6 tbsp roasted cabbage slaw
- 2 tbsp avocado cream sauce
- 1/8 tsp salt
- 1/8 tsp pepper freshly ground
- 1/8 tsp cayenne pepper
- 1 tbsp green onion optional
- 1 cooking spray
Instructions
- Preheat oven to 425°F. On the stove, combine chicken with 2 tbsp water. Add taco seasoning and heat on medium high heat until chicken is well coated with seasoning and water has evaporated. Remove from heat.
- Place tortillas on a place and cover with a damp paper towel. Microwave for 30 seconds. Spray baking sheet lightly with cooking spray.
- Take a tortilla and place 1/2 oz of chicken in the center line of the tortilla. Add 1 tbsp roasted cabbage slaw and distribute evenly over the chicken. Roll tortilla tightly and secure with a tooth pick. Place on baking sheet and repeat with the rest of the ingredients.
- Spray each taquito lightly with cooking spray and sprinkle with salt, pepper, and cayenne. Bake for 16-18 minutes, until the tortillas are firm and lightly brown on the edges. Remove tooth picks.
- Serve taquitos with avocado cream sauce and garnish with thinly sliced green onions. Enjoy!
