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    You are in: Home / Deep-fried / Chicken Lime Taquitos Recipe
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    Chicken Lime Taquitos

    Chicken Lime Taquitos. Photo by NcMysteryShopper

    1/6 Photos of Chicken Lime Taquitos

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    3 hrs

    15 mins

    Charmie777's Note:

    These are absolutely to die for!!! They are not your ordinary taquitos. They're so good, I don't even use guacamole with them, although some still prefer them that way. Remember to get all your veggies in long thin strips. Time includes marinating.

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    Units: US | Metric


    1. 1
      Combine first 5 ingredients for marinade.
    2. 2
      Marinate chicken in mixture for at least 2 hours.
    3. 3
      Drain chicken well and grill (I use indoor grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
    4. 4
      Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
    5. 5
      Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
    6. 6
      To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
    7. 7
      Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
    8. 8
      Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
    9. 9
      Drain well.
    10. 10
      Serve with guacamole, sour cream, and or salsa.

    Ratings & Reviews:

    • on October 14, 2008


      The flavors of the chicken marinade were delicious. I tried putting some oil on them and "frying" them in the oven. Not a good idea. It didn't work out very well. But, I'm pretty sure it was my fault for trying to make this more healthy. Next time, I'll just go ahead and clog my arteries. Also, I learned on the food network that a single kernel of popcorn pops at exactly 350 degrees. So, if you put one in while your oil is heating, you will know when it's hot enough when the kernel pops.

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    • on April 09, 2007


      Oh, yum! I did make a few changes. I used roasted red peppers and canned roasted tomatoes. I think roasted or grilled summer squash would be good in the meat mixture as well. The grilled chicken is wonderful. I will use that marinade often. I used what I call the "hubcap grill." It's one of those stovetop grills that looks like a hubcab. The chicken came out just delicious. I did not deep fry these. I used flour tortillas and baked them at 350 till crisp. I did spray them with a bit of cooking spray before putting them into the oven. Outstanding!

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    • on April 03, 2007


      I substituted a jalepeno for the pasilla and used chipotle chili powder but otherwise followed the ingredient list as written. Also, I baked the taquitos in a 350 oven until crispy instead of frying. I cut 8-inch flour tortillas in half and rolled filling tightly to make 2 taquitos from each tortilla. Had no problems with keeping the taquitos rolled because I used flour as opposed to corn tortillas. The DH loved them and they are so much healthier than the frozen food aisle type! Kept the leftovers in the freezer for quick snacks. Will be a favorite to keep on hand in the freezer!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)


    Nutritional Facts for Chicken Lime Taquitos

    Serving Size: 1 (1575 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 163.7
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 2.0 g
    Cholesterol 34.1 mg
    Sodium 276.9 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 1.6 g
    Sugars 0.4 g
    Protein 12.5 g

    The following items or measurements are not included:

    pasilla chiles

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