I think I may be slightly obsessed with this recipe. The amount of times I've now made these air fryer taquitos is embarrassing to say the least, but when you like something, you like something. And they're also SO easy to make. If you have pre cooked and shredded chicken and make the salsa verde ahead of time, it's also going to be ready in no time, making it a perfect weeknight meal too.
These air fryer taquitos couldn't be easier to make. And if you don't have an air fryer, you can easily make this in the oven as well.
The first thing you'll want to do is make the salsa verde. Preheat your oven to broil and line a baking sheet with parchment paper (for easier clean up). Toss the tomatillos, onion and serrano pepper on the baking tray. Broil fir about 10 minutes, flipping halfway through, until nice and charred.
Let the tomatillos cool slightly and then transfer everything to a food processor. I added a little lime zest to the salsa verde.
Pulse the ingredients until everything is nicely chopped and fairly smooth.
Preheat the air fryer.
Mix together the cooked and shredded chicken with about 1/3 of the salsa verde.
Scoop some of the shredded chicken onto the tortillas.
Roll the tortillas up, sealing the taco with a little bit of Greek yogurt to keep it closed. Spray the air fryer basket with avocado oil spray. Place the taquitos seam side down in the air fryer and spray the tops with avocado oil.
Bake the taquitos for five to six minutes. Flip and bake for another five to six minutes, until lightly browned and crispy. Be sure to keep an eye on them during the last minute, as air fryers can differ in terms of how fast they bake.
Divide the air fryer taquitos onto plates and top with more salsa verde, the crema and avocado. Garnish with extra cilantro and lime wedges for serving.
Feel free to use leftover chicken (such as rotisserie chicken) for these air fryer taquitos to make things extra easy.
But if you don't have any, you can quickly and easily make shredded chicken using your Instant Pot.
To make the chicken in your Instant Pot, add the chicken (boneless, skinless breast or boneless, skinless thighs) to your Instant Pot along with chicken broth (I usually add about 3/4 cup). Pressure cook for about 12-15 minutes, depending if you're using fresh or frozen chicken. Let the pressure release naturally and then remove the lid and shred the chicken.
If you don't have an air fryer, you can prepare them in the same way and then bake them in the oven at 425℉ in a baking dish for about 15 to 20 minutes. I would recommend spraying the taquitos with avocado spray as well to get them crispy.
The air fryer I use and really enjoy and recommend is this T-Fal Easy Air Fryer. I like the size of it for cooking for 1 to 2 people. Plus, I think it's fairly affordable as well and doesn't take up too much room.
Because all air fryers differ in terms of cook time, it's important to note that for any air fryer recipe, there may be slight variations. They can take some trial and error to navigate and nail down the temperatures and timing.
Ready to make this? Let's get to it!
If you make these air fryer taquitos please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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You're going to love these extra crispy air fryer taquitos made with shredded chicken and homemade salsa verde! Perfect for a quick weeknight meal.
Prep the shredded chicken and/or salsa verde ahead to save time.
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