Let’s be honest, I don’t love telling people to fry foods on the stovetop at home, but these Chicken Taquitos are too good not to share.

So before diving into the recipe, do you promise to be SO CAREFUL?

Like, don’t go setting yourself or the kitchen on fire.

Heck, maybe you should even wear a helmet and protective gear.



Chicken Pesto Spaghetti Squash

Click here to view the video!


  • 1 cooked rotisserie chicken from your local deli, shredded 
  • Flour tortillas, street taco-sized
  • 1 packet chicken taco seasoning
  • 1/2 cup water
  • Canola oil
  • Shredded lettuce
  • Cherry tomatoes, halved
  • Cotija cheese, crumbled
  • Sour cream
  • Guacamole
  • Sriracha


Step 1

Shred your pre-cooked rotisserie chicken.

Pop it in a saute pan over medium heat with your packet of Chicken Taco Seasoning and water.

Give your chicken a stir and heat until warmed through and incorporated.

Remove from heat.

Step 2

Microwave your shells for about 20 seconds so they’re nice and soft.

Step 3

Over medium heat, CAREFULLY heat about 1/2 inch of oil in a heavy, deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.

Step 4

Put a couple tablespoons of chicken down the center of a tortilla and roll tight.

Step 5

Using tongs, CAREFULLY slide your taquito into the oil, seam-side down.

Fry until golden and crispy – CAREFULLY turning halfway through WITH TONGS.

This whole process should only take a couple of minutes.

USING TONGS, CAREFULLY remove the taquitos from the oil and place them on a paper towel-lined plate to cool.

Step 6

Transfer your taquitos to a serving dish and top with lettuce, tomato, sour cream, guac, crumbled cheese and Sriracha.

Turn off your stove, take off your protective gear and enjoy!