Chicken taquitos with guacamole and pickled jalapeños

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Chicken taquitos with guacamole and pickled jalapeños

Soy-Free

2 Servings, 820 Calories/Serving

30–45 Minutes

Spanish for “little tacos,” these chicken taquitos are as fun to say as they are to eat. Packed with flavor and just a hint of spice, they’ll have you shouting Olé!

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket Southwestern tomato base (tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • ½ cup shredded Mexican cheese blend (Monterey Jack - sharp cheddar - queso blanco - asadero)
  • 1 organic avocado
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ cup pickled jalapeños (optional)
  • 6 Mi Rancho Artisan tortillas

Nutrition per serving

Calories: 820, Protein: 47g (94% DV), Fiber: 18g (72% DV), Total Fat: 39g (60% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 4g, Saturated Fat: 8g (40% DV), Cholesterol: 155mg (52% DV), Sodium: 1040mg (43% DV), Carbohydrates: 69g (23% DV), Total Sugars: 6g, Added Sugars: (tortillas contain added sugar): 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the chicken filling

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • In a small bowl, stir together the Southwestern tomato base and ¼ cup [½ cup] water.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a plate to cool. Add more oil between batches if needed. Using a fork, shred the chicken. Do not clean the pan.
In the same pan over medium-high heat, stir in the chicken and tomato base and cook until fragrant and the liquid has thickened slightly, about 30 seconds. Transfer to a large bowl, stir in the Mexican cheese blend, and season to taste with salt and pepper. Wipe out the pan.
While the chicken cooks, prepare the guacamole and heat the tortillas.

2

Make the guacamole; chop the jalapeños

  • Cut the avocado in half lengthwise; remove the pit and scoop out the flesh.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro.
  • If using, coarsely chop the jalapeños for garnish. Wash your hands after handling.
In a medium bowl, using a fork or masher, mash the avocado, then add the cilantro and 1 tablespoon [2 TBL] lime juice. Season generously with salt and stir to combine.

3

Warm the tortillas; assemble the taquitos

On the stovetop directly over a flame or in the dry pan used for the chicken over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side.
Place the tortillas on a work surface. Divide the chicken filling evenly among the tortillas, spreading the filling over the bottom third of each tortilla. Roll up each tortilla as tightly as you can.

4

Cook the taquitos

In the same pan used for the chicken, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, place the taquitos, seam side down, and cook, turning once, until the tortillas are crisp and the filling is warmed through, 2 to 4 minutes. Transfer to a paper-towel-lined plate. Add more oil between batches if needed.

Serve

Transfer the taquitos to individual plates; top with the guacamole and as many jalapeños as you like. Garnish with the lime wedges and serve.
Kids Can!
  • Stir the tomato base and water.
  • Juice the lime.
  • Mash and stir the guacamole.
  • Roll the taquitos.
  • Top the taquitos with guacamole.