Chicken Taquitos with Coriander and Jalapeño mayonnaise

Name: Chicken Taquitos with Coriander and Jalapeño mayonnaise
Prep time: 20 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 2 cups (340 g) shredded chicken; 1/2 cup (130 g) dairy-free or regular Greek yoghurt; 2 tablespoons (30 ml) mayonnaise; 1/4 cup (35 g) coarsely chopped pickled jalapeños; 1/4 cup (10 g) finely chopped fresh coriander; 2 green onions, chopped; 2 garlic cloves, minced; 1 teaspoon (5 ml) cumin; 1 teaspoon (5 ml) smoked paprika; 1 teaspoon (5 ml) dried oregano; 1 teaspoon (5 ml) ground coriander; 1/2 teaspoon (2.5 ml) salt; 5 to 6 regular Mejicano tortillas; Oil, for cooking; 1/3 cup (70 g) light or regular mayonnaise; 1/2 cup (25 g) well-packed fresh coriander; 1/4 cup (35 g) coarsely chopped pickled jalapeños; 1 teaspoon (5 ml) white wine vinegar; 2 teaspoons (10 ml) honey or maple syrup; 1/4 teaspoon (1.25 ml) salt; 1/2 cup (75 g) diced tomatoes; 2 green onions, chopped; 1/4 cup (10 g) chopped fresh coriander; 2 teaspoons (10 ml) white wine vinegar; 1/4 teaspoon (5 ml) salt; Pepper, to taste

I loved this chicken taquito recipe! The Mejicano tortillas provide the perfect crunchy exterior for the creamy shredded chicken filling, making these taquitos ideal for entertaining or simply treating your family.

I added pickled jalapeño to spice up the recipe a little, as it’s inspired by Mexican cuisine! They also add a touch of acidity that I really like. It’s something I always have at home and love using in salads or as a taco topping!

Enjoy!

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Servings: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients

Chicken Taquitos

2 cups (340 g) shredded chicken
1/2 cup (130 g) dairy-free or regular Greek yoghurt
2 tablespoons (30 ml) mayonnaise
1/4 cup (35 g) coarsely chopped pickled jalapeños
1/4 cup (10 g) finely chopped fresh coriander
2 green onions, chopped
2 garlic cloves, minced
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) smoked paprika
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) ground coriander
1/2 teaspoon (2.5 ml) salt
5 to 6 regular Mejicano tortillas
Oil, for cooking

Mayo With Coriander and Jalapeño

1/3 cup (70 g) light or regular mayonnaise
1/2 cup (25 g) well-packed fresh coriander
1/4 cup (35 g) coarsely chopped pickled jalapeños
1 teaspoon (5 ml) white wine vinegar
2 teaspoons (10 ml) honey or maple syrup
1/4 teaspoon (1.25 ml) salt

Tomato Salsa

1/2 cup (75 g) diced tomatoes
2 green onions, chopped
1/4 cup (10 g) chopped fresh coriander
2 teaspoons (10 ml) white wine vinegar
1/4 teaspoon (5 ml) salt
Pepper, to taste

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Preparation

Chicken Taquitos

Preheat the oven to 450°F and place the rack in the centre. Line a baking tray with parchment paper.
In a large bowl, mix together all the ingredients for the taquitos except the tortillas and oil.
Spoon approximately 80 ml of the mixture onto each tortilla and roll up fairly tightly. Place them on the baking sheet and brush the tops with oil. Bake for 15 minutes or until golden brown, turning halfway through. Leave to cool for a few minutes, then cut the taquitos in half.

Mayo With Coriander and Jalapeño

Place all the mayonnaise ingredients in a narrow container. Use a blender attachment to blend them together until smooth.

Tomato Salsa

In a small bowl, mix together all the ingredients for the salsa. Serve with taquitos and cilantro mayo.

Note

Feel free to double the recipe! However, if you decide to do this, I wouldn’t recommend doubling the amount of jalapeños. Use 45 g in the taquitos and the mayonnaise, and then adjust as necessary. Remember, it’s still a pretty spicy ingredient!

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