San Diego Style Rolled Tacos

These taquitos, or rolled tacos, are filled with a savory blend of chicken and pepper jack, then topped with guacamole for a Southern California treat.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat Oven or Air Fryer to 200C/400F

Step 2

To make the Pico de Gallo: Place all ingredients into a large bowl. Mix and season with salt, to taste. Cover and place in fridge until ready to serve!

Step 3

Shred the chicken with a fork until you have 3 cups’ worth.

Step 4

Shred the cheese.

Step 5

In a large bowl, thoroughly mix the chicken with the cheese, crushed garlic, and salsa. Set this aside.

Step 6

Heat the tortillas in the microwave–place on a microwave-safe dish, cover with a damp paper towel, and zap for about 30 seconds. This will make them more pliable so they won’t crack. Spread about 2 tablespoons of the chicken mixture across the tortilla, and roll it up tightly.

Step 7

Oven: Line up the rolled tacos on a greased baking sheet. If necessary, secure with toothpicks. Once you’re done, brush lightly with a little olive oil, then pop them in the oven and bake 15-20 minutes, or until they start to brown. Air Fryer: Place tacos in a single layer in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook until golden brown, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry until crispy, 3 to 5 minutes.

Step 8

While the tacos are cooking, make the guacamole in a molcajete if you have one. First crush the onion, garlic, and jalapeno in the bowl. Next grind in the cilantro, then mash the avocados in one at a time, until the desired consistency is reached.

Step 9

Stir in the lime juice and salt to taste.

Step 10

Meanwhile, the tacos should be done, so remove from the oven/air fryer and let cool a bit

Step 11

Serve hot topped with plenty of guacamole and shredded cheddar and lettuce.

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