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Air Fryer Taquitos 2 Ways

Taco night just got way better (and less greasy!) with these air fryer taquitos. These super crunchy and delicious rolled tacos are sure to satisfy in any setting.

Tasty Team
October 22, 2021
Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

45 minutes

45 min

Air Fryer Taquitos 2 Ways
Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

45 minutes

45 min

Ingredients

for 16 taquitos

Chicken Filling

  • 1 tablespoon neutral oil, such as canola or vegetable
  • 2 cloves garlic, minced
  • ¼ cup yellow onion (35 g), diced
  • 1 can fire-roasted diced green chiles, drained
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups shredded rotisserie chicken (190 g)
  • ¼ cup chicken stock (60 mL), or broth

Beef Filling

  • 1 tablespoon neutral oil, such as canola or vegetable
  • ¼ cup yellow onion (35 g), diced
  • 1 clove garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 dried bay leaf
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups shredded beef (190 g), or barbacoa
  • ½ cup beef broth (120 mL)

Assembly

  • 16 corn tortillas
  • nonstick cooking spray, for greasing

For Serving

  • ¼ cup mexican crema (60 g)
  • ¼ cup crumbled queso fresco (35 g)
  • Tasty's guacamole
  • Tasty's pico de gallo
  • 1 bunch fresh cilantro, stems removed, chopped
  • 2 limes, cut into wedges

Included in this Recipe

Guacamole
Pico De Gallo

Nutrition Info

  • Calories 138
  • Fat 5g
  • Carbs 17g
  • Fiber 6g
  • Sugar 2g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Make the chicken filling: Add the oil, garlic, onion, and green chiles to a medium pan. Season with the cumin, oregano, salt, and pepper. Cook over medium-high heat until the onion is translucent, 4–5 minutes. Add the shredded chicken and chicken broth. Cover, reduce the heat to low, and cook until warmed through, 5–6 minutes. Transfer the filling to a bowl and set aside.
  2. Make the beef filling: Wipe out the pan. Add the oil, onion, garlic, cumin, chili powder, bay leaf, salt, and pepper. Cook over medium-high heat until the onion is translucent, 4–5 minutes. Add the beef and beef broth, cover, and cook for another 5 minutes, until warmed through and the beef is falling apart. Transfer the filling to a bowl, remove the bay leaf, and set aside.
  3. Assemble the taquitos: Wrap the corn tortillas in a damp paper towel and microwave on high power for 30 seconds to warm. (Alternatively, heat each tortilla in a dry pan for 15 seconds on each side, until warmed through and pliable.)
  4. Preheat the air fryer to 375°F ( 190°C) for 5 minutes.
  5. Scoop 3 tablespoons of chicken filling onto the center of a tortilla. Tightly roll the tortilla and secure the end with 1–2 toothpicks. Repeat with the remaining filling to make 8 chicken taquitos total.
  6. Scoop 3 tablespoons of beef filling onto the center of a tortilla. Tightly roll the tortilla and secure the end with 1–2 toothpicks. Repeat with the remaining filling and tortillas to make 8 beef taquitos total.
  7. Lightly spray the bottom of the air fryer basket with nonstick spray. Place 3–4 taquitos at a time in the basket, leaving space between them, and air fry for 6–8 minutes, turning halfway, until brown and crisp. Remove from the air fryer and cover loosely with a kitchen towel or foil to keep warm while you fry the remaining taquitos.
  8. To serve, arrange the taquitos on a platter. Drizzle with the crema and sprinkle with the queso fresco. Dollop a few spoonfuls of guacamole on top and spread over the taquitos, then spoon some pico de gallo down the center. Top with the cilantro and serve with lime wedges. Serve immediately.
  9. Enjoy!

Ingredients

for 16 taquitos

Chicken Filling

  • 1 tablespoon neutral oil, such as canola or vegetable
  • 2 cloves garlic, minced
  • ¼ cup yellow onion (35 g), diced
  • 1 can fire-roasted diced green chiles, drained
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups shredded rotisserie chicken (190 g)
  • ¼ cup chicken stock (60 mL), or broth

Beef Filling

  • 1 tablespoon neutral oil, such as canola or vegetable
  • ¼ cup yellow onion (35 g), diced
  • 1 clove garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 dried bay leaf
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups shredded beef (190 g), or barbacoa
  • ½ cup beef broth (120 mL)

Assembly

  • 16 corn tortillas
  • nonstick cooking spray, for greasing

For Serving

  • ¼ cup mexican crema (60 g)
  • ¼ cup crumbled queso fresco (35 g)
  • Tasty's guacamole
  • Tasty's pico de gallo
  • 1 bunch fresh cilantro, stems removed, chopped
  • 2 limes, cut into wedges

Included in this Recipe

Guacamole
Pico De Gallo

Nutrition Info

  • Calories 138
  • Fat 5g
  • Carbs 17g
  • Fiber 6g
  • Sugar 2g
  • Protein 6g

Estimated values based on one serving size.

Preparation

  1. Make the chicken filling: Add the oil, garlic, onion, and green chiles to a medium pan. Season with the cumin, oregano, salt, and pepper. Cook over medium-high heat until the onion is translucent, 4–5 minutes. Add the shredded chicken and chicken broth. Cover, reduce the heat to low, and cook until warmed through, 5–6 minutes. Transfer the filling to a bowl and set aside.
  2. Make the beef filling: Wipe out the pan. Add the oil, onion, garlic, cumin, chili powder, bay leaf, salt, and pepper. Cook over medium-high heat until the onion is translucent, 4–5 minutes. Add the beef and beef broth, cover, and cook for another 5 minutes, until warmed through and the beef is falling apart. Transfer the filling to a bowl, remove the bay leaf, and set aside.
  3. Assemble the taquitos: Wrap the corn tortillas in a damp paper towel and microwave on high power for 30 seconds to warm. (Alternatively, heat each tortilla in a dry pan for 15 seconds on each side, until warmed through and pliable.)
  4. Preheat the air fryer to 375°F ( 190°C) for 5 minutes.
  5. Scoop 3 tablespoons of chicken filling onto the center of a tortilla. Tightly roll the tortilla and secure the end with 1–2 toothpicks. Repeat with the remaining filling to make 8 chicken taquitos total.
  6. Scoop 3 tablespoons of beef filling onto the center of a tortilla. Tightly roll the tortilla and secure the end with 1–2 toothpicks. Repeat with the remaining filling and tortillas to make 8 beef taquitos total.
  7. Lightly spray the bottom of the air fryer basket with nonstick spray. Place 3–4 taquitos at a time in the basket, leaving space between them, and air fry for 6–8 minutes, turning halfway, until brown and crisp. Remove from the air fryer and cover loosely with a kitchen towel or foil to keep warm while you fry the remaining taquitos.
  8. To serve, arrange the taquitos on a platter. Drizzle with the crema and sprinkle with the queso fresco. Dollop a few spoonfuls of guacamole on top and spread over the taquitos, then spoon some pico de gallo down the center. Top with the cilantro and serve with lime wedges. Serve immediately.
  9. Enjoy!
Air Fryer Taquitos 2 Ways

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