Ingredients
Equipment
Method
Instructions
- Begin by halving the avocados, removing the pits, and scooping the flesh into a mixing bowl. Using a fork, mash the avocados until smooth but still slightly chunky. Season the mashed avocado with salt and pepper to taste. If desired, you can add lime juice for a zesty kick.
- Fold in the Mexican blend cheese into the mashed avocado. Mix until well combined. This cheesy, creamy filling is what makes these taquitos so delicious!
- In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable. This will make them easier to roll without cracking.
- Spoon a generous amount of the avocado and cheese mixture onto each tortilla, placing it slightly off-center. Roll the tortilla tightly around the filling, securing it by placing the seam side down on a plate. Repeat this process until all the tortillas are filled.
- In the same skillet, add enough oil to cover the bottom. Heat over medium-high heat. Once hot, carefully place the rolled taquitos seam side down in the skillet. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- Remove the taquitos from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot with your favorite dipping sauces, such as salsa, guacamole, or sour cream.
Notes
- Choose ripe but firm avocados for the best texture.
- Leftover filling makes a great spread for toast!
- Brush taquitos with oil for extra crispiness before frying.