Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 1/2 bunch coriander, leaves picked
- 1 avocado, mashed
- 1 lime, zested, juiced
- 1/2 cup Greek-style natural yoghurt
- 2 cloves garlic, crushed
- 2 spring onions, sliced
- 420grams no-added-salt Woolworths red kidney beans, drained, rinsed
- 250grams chicken mince
- 1tablespoons ground cumin
- 1/2 cup shredded light tasty cheese
- 8 flour tortillas
- 120grams leafy mixed salad
- 1 long green chilli
- 5milliliter extra virgin olive oil
Nutrition per serving
2920kJ / 698Cal
2920 Kilojoules or 698 Calories
34% of daily energy intake*
Protein
41.0grams
Fat
31.0grams
Carbs
58.0grams
Sugars
6.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Crispy air-fryer chicken taquitos and avocado yoghurt make the ultimate flavour pairing for your next Mexican night. We guarantee the whole family will be asking for seconds.
Method
Step 1 of 4
Coarsely chop half of the coriander. Combine avocado, lime zest and juice, yoghurt, chopped coriander, half of the garlic and half of the onion in a bowl.
Step 2 of 4
Place beans in a large bowl. Using a fork, coarsely mash beans. Add chicken, cumin, cheese, remaining garlic and remaining onion. Stir to combine.
Step 3 of 4
Place 1 tortilla on a chopping board. Using damp hands, shape 2 tbs chicken mixture into a log. Place log on top of tortilla, then roll tortilla to enclose. Repeat with remaining tortillas and chicken mixture to make 8 taquitos in total.
Step 4 of 4
Preheat a 5L air fryer to 200°C. Spray taquitos with oil. Cook in batches, turning halfway, for 8 minutes or until cooked through and golden. Place taquitos on serving platter with salad leaves and avocado mixture. Serve taquitos sprinkled with remaining coriander and chilli.
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