As if these taquitos weren't amazing enough on their own and chalked full of veggies... add in this amazing avocado cream sauce and you will wonder how you ever lived without them.
Seriously. If you have a love for avocados like I do, you will soon be putting this light, cool, creamy avocado sauce on everything.
Currently, I'm the only one in the house that does love avocado, so I got to keep the whole bowl of it to myself all week long. Darn. I know. It's a hard job.... yep... but, someone has to do it.
After a lot of trial and error, I've settled on these whole wheat flour tortillas. Fewer calories than some others out there, and they don't crack and break during the baking process.
I realize though, that not everyone out there will have access to these exact ones (HEB 100% whole wheat tortillas.) But, hopefully you can find something similar!
Don't let the ingredient list fool you. Most of it's spices and these are really easy to make. Cook, mix, roll and bake. Done.
I used queso fresco in these. It's a white mexican cheese that comes in a rounded 'block' form that you crumbles easily. It's lighter than a lot of cheeses out there, melts beautifully, and tastes amazing. But, if queso fresco isn't your thing, or it's not available to you, feel free to use pretty much any sort of cheese in it's stead.
Baked Tequila Lime Chicken Taquitos & Avocado Cream Sauce
TheSkinnyFork.com
The Skinny:
Servings: 8 • Size: 2 Taquitos + 2 Tbsp. Cream Sauce • Calories: 349.7 • Fat: 12.1 g • Carb: 33.7 g • Fiber: 18.5 g • Protein: 24.6 g • Sugar: 1.4 g • Sodium: 850.4 mg
Ingredients:
Taquitos:
1 1/2 Tsp. Extra Virgin Olive Oil
1/2 Red Onion, Diced
1 Red Bell Pepper, Diced
1-2 Jalapeños, Minced
2 Garlic Cloves, Minced
2 Chicken Breasts, Cooked & Shredded
1 C. Corn
1/2 Tsp. Salt
1/2 Tsp. Cumin
1/4 Tsp. Chili Powder
1/8 Tsp. Oregano
2 Tbsp. Lime Juice
3-4 Tbsp. Cilantro, Chopped
1 Tbsp. Silver Tequila
4 Oz. Queso Fresco, Crumbled (Or any other cheese really!)
16 Whole Wheat Flour Tortillas
Avocado Cream Sauce:
1 Avocado, Skinned & Pitted
1/2 C. Greek Yogurt
2 Tbsp. Cilantro, Chopped
2 Tsp. Lime Juice
1 Garlic Clove, Minced
Salt & Pepper To Taste
Directions:
Preheat oven to 425 degrees F. Lightly spray a baking sheet with non stick cooking spray and set aside. Heat olive oil in a medium skillet and add onion, bell pepper, jalapeño, and garlic. Cook until tender. Remove from heat and mix cooked veggies in a large bowl with chicken, corn, seasonings, and everything else except the queso fresco.
Scoop a nice 2 tbsp. of the filling into each tortilla and top with a good sprinkling of the queso fresco. Roll up tightly and place onto the prepared baking sheet. Repeat. Give each taquito a light spray over the top with the non-stick cooking spray and bake in the preheated oven for 10 minutes. Turn, flip and bake for another 5-10 minutes until brown on the edges and crispy.
In the mean time mix together all the ingredients for the avocado cream sauce in a small bowl, mashing (or not mashing) the avocado as much as you prefer. I left a few chunks in mine.
Serve taquitos warm out of the oven with a side of the avocado cream sauce. Mmm...