Air Fryer Chicken Taquitos are stuffed with corn, black beans, jalapeños, an array of seasonings, and of course chicken! They’re delicious, fun appetizers that are easy to make with the help of the air fryer. Serve them at parties or game day and watch them disappear!
Why we love this Air Fryer Chicken Taquito Recipe
Once I started making chicken taquitos in the air fryer, I never bought the box of frozen stuff again! Here’s what makes this recipe so amazing:
- Game day favorite: Change up the usual chicken wings and sliders with these flavor packed taquitos!
- Air fryer recipe: I love making these taquitos in the air fryer because they turn out perfect every single time. The best part? No grease!
- The avocado salsa: Once you make this fresh green salsa, you’ll have a very hard time ever going back to the jarred store-bought stuff again.
Can I make them spicy?
Yes! Spice things up by tossing in extra jalapeños. If you leave the seeds of the jalapeños in the mix, it’ll increase the heat by a lot.
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How to Store and Reheat
In an airtight container in the fridge, these Mexican-inspired appetizers will stay fresh for up to 4 days.
To reheat them, just place them back in the air fryer at 400°F for 2-3 minutes.
How to Freeze
In an airtight container in the freezer, these taquitos will stay fresh and delicious for up to 3 months.
When you’re ready to serve the chicken taquitos, all you need to do is pop them back in the air fryer for 5 minutes at 400°F. They’ll be just as crunchy, creamy and flavor packed as when you first made them!
Serving Suggestions
Serve these unforgettable air fried taquitos with avocado salsa! The full recipe can be found in the recipe card below.
More Air Fryer Recipes We Love
- Air Fryer Chicken Tenders
- Pickle Brined Chicken Wings
- Air Fryer Firecracker Chicken Meatballs
- Air Fryer Fried Chicken
- Air Fryer Chicken Nuggets
- Air Fryer Chicken Thighs
Air Fryer Chicken Taquitos with Avocado Salsa
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Ingredients
For the Taquitos:
- 3 chicken breasts
- 15 ounces yellow corn 1 can, drained
- 15 ounces black beans 1 can, drained and rinsed
- 2 jalapenos seeded and diced
- 4 ounces diced green chiles 1 can, drained and divided
- ½ red onion diced and divided
- 8 ounces cream cheese softened
- ¼ cup sour cream
- 2 tablespoons lime juice from 1 lime
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- 24 corn tortillas
For the Green Chile Avocado Salsa:
- ¼ cup pico de gallo or salsa
- 1 avocado sliced
- 1 teaspoon salt
- 1 tablespoon lime juice
- 1 tablespoon cilantro
Instructions
- Prepare the chicken. Add chicken to a pot of water (or chicken broth) and bring to a boil. Cook for 10 minutes, drain, and shred the chicken. Add to a large mixing bowl. (Rotisserie chicken can be used as well to save time.)3 chicken breasts
- Add corn, black beans, jalapenos, half of the green chiles, half of the red onion, cumin, chili powder, and pepper to the bowl. Stir to combine.15 ounces yellow corn, 15 ounces black beans, 2 jalapenos, 4 ounces diced green chiles, ½ red onion, 1 teaspoon cumin, ½ teaspoon chili powder, ½ teaspoon ground black pepper
- In a separate bowl, whisk cream cheese, sour cream, and juice from 1 lime. Pour into the bowl with chicken and stir well.8 ounces cream cheese, ¼ cup sour cream, 2 tablespoons lime juice
- Heat tortillas on a skillet 30 seconds per side, or until pliable. Add 3 tbsp of chicken mix to the center of each tortilla and spread down the middle in a line. Tightly roll into a taquito and set aside. Repeat 23 times.24 corn tortillas
- Preheat Air Fryer for 5 minutes at 400℉.
- Place taquitos into the Air Fryer basket. Spray taquitos lightly with avocado or canola oil. Cook for 4 minutes. Turn, and cook for an additional 4 minutes.
- While the taquitos are cooking, prepare avocado salsa. Add Pico de Gallo, sliced avocado, remaining green chiles, red onion, cilantro, salt, and lime juice to a small bowl. Use a fork to mash the avocados and mix ingredients.4 ounces diced green chiles, ½ red onion, ¼ cup pico de gallo, 1 avocado, 1 teaspoon salt, 1 tablespoon lime juice, 1 tablespoon cilantro
- Remove taquitos from the Air Fryer and let cool for 2 minutes.
- Serve with avocado salsa and enjoy!
Notes
- Place tortillas onto a plate as you heat them and cover with a bowl to lock in the heat.
- Freeze extra taquitos and reheat again in air fryer 5 minutes at 400* when ready to eat.
- Use any extra southwest chicken as a yummy dip with tortilla chips.
- Makes 24 taquitos.
How to make Air Fryer Chicken Taquitos Step by Step
Cook and shred the chicken: Add 3 chicken breasts to a pot of chicken broth. Bring to a boil and cook for 10 minutes. Drain and shred the chicken with two forks.
Make the filling: Add 1 can of corn, 1 can of black beans, 2 diced jalapeños, half a can of green chilis, half a chopped red onion, 1 tsp cumin, 1/2 tsp chili powder and 1/2 tsp black pepper to the bowl with the chicken. Toss to combine. In another bowl, combine 8oz softened cream cheese with 1/4 cup sour cream and juice from 1 lime. Mix the creamy mixture into the creamy mixture until combined.
Warm the tortillas: Warm all 24 corn tortillas in a frying pan for about 30 seconds per side, or until pliable.
Roll the taquitos: Add 3 tbsp of the filling to a tortilla. Spread it down the middle in a line. Tightly roll the tortilla and set aside. Repeat with remaining tortillas.
Air fry the taquitos: Place the taquitos in the air fryer basket. Cook at 400°F for 4 minutes. Flip and cook for another 4 minutes.
Make the salsa: Add 1 sliced avocado to a bowl with 1/4 cup salsa, 1 tsp salt, 1 tbsp lime juice and 1 tbsp cilantro. Use a fork to mash everything together.
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