Restaurant-Style Taquito Recipes You Can Make at Home
A taquito (“small taco”) is a Mexican dish consisting of a small tortilla wrapped up around various kinds of fillings. The dish is alternately known as a flauta, which is Spanish for flute — named for their narrow, tube-like appearance. Although taquito recipes are typically fried in traditional Mexican cuisine, they can also easily be prepared in your kitchen by baking.
These crispy, savory dishes are a delicious and simple way to enjoy your favorite Mexican flavors. Better yet, they can be made with a great variety of ingredients — meaning that taquitos can offer something for even the pickiest of eaters. The fried or baked tortilla plus its hot, tasty filling offers a mouthwatering combination of crispy and chewy, gooey flavors to enjoy at any time of day.
These six recipes will give you and your family an unforgettable taste of the Mexican taquito.
1. Baked Creamy Chicken Taquitos
These taquitos are filled with a combination of zesty Mexican spices, lean cooked chicken, flavorful seasonings — not to mention gooey, melted cheese and their hallmark savory cream cheese base, which gives the filling an unbelievably creamy taste. Depending on how full you fill your tortillas, this recipe from Our Best Bites should yield about 12 to 16 taquitos, if using 6-inch tortillas. The dish takes about an hour to complete.
- ⅓ cup (3 ounces) cream cheese
- ¼ cup green salsa
- 1 tablespoon fresh lime juice
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon granulated garlic, or garlic powder
- 3 tablespoons chopped cilantro
- 2 tablespoons sliced green onions
- 2 cups shredded cooked chicken
- 1 cups grated pepperjack or plain jack cheese
- small flour or corn tortillas
- kosher salt
- cooking spray or olive oil
Directions: Heat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they’re easier to roll.
Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream.
2. Pork Taquitos
The flavorful and juicy shredded pork in this recipe will swiftly make it a family favorite. If you’d prefer to freeze the taquitos to eat on a future date, place them — already baked — on a wax paper-lined baking sheet and freeze until firm, then transfer to a resealable plastic freezer back. The taquitos can be frozen for up to three months. This recipe from Taste of Home takes about 50 minutes to complete and yields 12 servings.
- 1 medium onion, finely chopped
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 2 cups shredded cooked pork
- 1 cup (4 ounces) shredded Mexican cheese blend
- ¼ cup minced fresh cilantro
- ¼ cup salsa verde
- 1 tablespoon lime juice
- 12 corn tortillas (6 inches), warmed
- Toppings: sour cream, guacamole and additional salsa verde
Directions: In a large skillet, sauté onion in oil until tender. Add the garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add the pork, cheese, cilantro, salsa and lime juice. Cook and stir until cheese is melted.
Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Place taquitos on a greased baking sheet. Bake at 400 degrees Fahrenheit for 8 minutes.
Cool completely on a wire rack. Discard toothpicks and enjoy!
3. Beef Taquitos
Indulge your carnivorous side with a crispy, gooey beef taquito for tonight’s dinner. While these traditional dishes are often deep-fried in Mexico — for an added crunch — baking them will result in a healthier alternative with just as irresistible of a crunch. You can even prepare them ahead of time and freeze them; simply thaw by placing in the microwave for about 60 seconds. It’s as simple as that! This recipe from Food takes 30 minutes to complete and yields 5 servings.
- 1 tablespoon vegetable oil, plus more
- vegetable oil, for brushing on the taquitos
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- ¾ pound lean ground beef
- ½ cup salsa, plus more salsa, for dipping
- 2 teaspoons chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 10 (6-inch) flour tortillas
- ½ cup cheddar cheese or ½ cup monterey jack cheese, shredded
- sour cream
Directions: Heat the oven to 400 degrees Fahrenheit. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in ½ cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with ¼ cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.
4. Vegetarian Taquitos
Vegetarians can enjoy taquitos, too! Simply replace the meat content with a vegetable patty of your choosing — or even load up on fresh vegetables of your choice, in lieu of a patty. Garlic, cumin, red pepper, and green chilis give this taquito variation from Cooking Light a fun and fabulous kick. This recipe takes 45 minutes to complete and yields 8 servings (consisting of two taquitos each). Each serving contains only 185 calories and 1.3 grams of saturated fat, plus 13 grams of protein and nearly 5 grams of fiber. Tasty and nutritious — what could be better?
- 1 teaspoon canola oil
- ½ cup finely chopped onion
- 1 teaspoon minced garlic
- 1 ½ cups veggie ground round
- ¼ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon ground red pepper
- 1 (4 ½-ounce) can chopped green chiles, undrained
- 2 cups organic vegetable broth
- 16 (6-inch) corn tortillas
- ⅔ cup (about 2 ½ ounces) shredded reduced-fat sharp cheddar cheese, divided
- Cooking spray
Directions: Preheat oven to 425 degrees Fahrenheit.
To prepare filling: Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until onion is tender. Add veggie ground round and next 4 ingredients (through chiles); cook 5 minutes.
Next, bring vegetable broth to a boil in a large saucepan. Reduce heat, and simmer. Working with 1 tortilla at a time, carefully dip tortilla into broth for 2 seconds using tongs, then place softened tortilla on a paper towel. Spoon about 1 tablespoon filling across lower third of tortilla; top with 2 teaspoons cheese. Roll up; place rolled tortilla on a baking sheet coated with cooking spray. Lightly spray roll with cooking spray. Repeat procedure with remaining tortillas, filling, and cheese.
Bake for 13 minutes or until rolls are crisp.
5. Baked Salmon Taquitos
Salmon is low in calorie and high in omega-3s and protein, which will keep you feeling healthy and satisfied for hours after eating. To save time on this recipe, you can use a pre-baked salmon fillet (available at grocers such as Trader Joe’s), but — as always — the fish is best served fresh. To bake a salmon fillet, simply season lightly with salt and pepper, place skin down in a baking dish, and bake 12 to 15 minutes on 450 degrees Fahrenheit — just until cooked through, but still tender. This dish from Recipe Girl takes 45 minutes to complete and yields 12 taquitos.
- ¾ pound baked salmon, flaked apart
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- 12 small corn tortillas (5 ½-inch)
- 1 bottle Chipotle-flavored Cholula Hot Sauce
- cooking spray
- 2 medium avocados
- ⅓ cup sour cream
- juice from ½ lime
- 2 teaspoons hot sauce
- salt and pepper, to taste
Directions: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray.
To prepare Taquitos: In a medium bowl, combine the salmon, cheese and cilantro. Place two corn tortillas at a time in between two damp paper towels and microwave for 20 to 30 seconds to soften them (this helps to prevent cracking when rolling).
Place one tortilla on a working surface. Scoop about ¼ cup of the salmon filling mixture down the center of the tortilla, sprinkle a generous dose of Chipotle Cholula on top, then roll tightly. Place the taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas, filling and hot sauce. Spray the rolled tortillas lightly with cooking spray. Bake 20 to 25 minutes, or until crisp.
To prepare guacamole: Use a fork to mash the avocado in a medium bowl. Mix in sour cream, lime juice, hot sauce, salt and pepper.
Serve taquitos warm with a big scoop of the guacamole for dipping.
6. Breakfast Taquitos
Taquitos are so good that it would be a crime to confine them just to dinner. It is for exactly that reason that the wonderful breakfast taquito was born. Think of it as a miniature breakfast burrito: A tortilla packed with onion, green peppers, scallions, eggs, and seasoning, fried up and served to your pleasure! This hearty meal will easily keep you free from hunger pangs until lunch (or later). For additional flavor, try garnishing the dish with your favorite toppings — salsa, sour cream, or even guacamole. This recipe from I Am A Food Blog yields 8 taquitos and takes about 30 minutes to complete.
- ½ onion, diced
- ½ bell pepper, diced
- ¼ cup green onions
- 2 eggs
- salt and pepper
- grapeseed oil, for frying
- 8 tortillas
- sour cream, salsa, and shredded cheddar to serve
Directions: Heat up a bit of oil over medium heat in a non-stick skillet. Add the diced onion, diced bell peppers and green onions to the pan. Cook, stirring occasionally, until slightly softened, 3-5 minutes. Reduce the heat to medium-low and add the eggs. Let the eggs cook, stirring occasionally until set. Season with salt and pepper and set aside.
Warm a tortilla in a dry pan until soft and pliable. Spoon 1 tablespoons of eggs across the bottom of the tortilla. Tightly roll up and skewer with a toothpick to hold closed. Repeat until all of the tortillas are rolled.
Over medium-high heat, heat up a few splashes of grapeseed oil in a tall-sided heavy bottomed pan. Fry the taquitos in the oil, flipping once, until golden brown and crispy. Drain on paper towels and enjoy with sour cream, salsa and shredded cheddar.