Chicken Taquitos




1 tbsp Supreme Garlic Powder

1 tbsp Supreme Onion Powder

1 tbsp Supreme Smoked Paprika Powder

1 tbsp Supreme Cayenne Pepper Powder

1 tbsp Supreme Cumin Powder

½ tsp Supreme Coarse Black Pepper

1 tsp dried oregano

1 tbsp salt

1 tsp sugar


400g chicken breast 

2 cups grated cheese

¼ cup spring onions, finely chopped 

¼ cup coriander, finely chopped

¼ cup oil 

Mini tortillas 

Sour cream


Coriander leaves 

Oil to shallow fry 


Flour paste: 

⅓ cup plain flour

⅓ cup water 


Guacamole sauce:

2 avocados 

2 limes, juiced 

½ cup water 

½ tsp black pepper

Pinch of salt 



Make the guacamole sauce: add the ingredients into a bowl and use an immersion blender to blend until smooth. Set aside in the fridge. 

Cook the chicken: Add all the ingredients for the seasoning into a bowl and mix together. Cut the chicken breast across so you have thinner filets. Then season both sides of the chicken breast with the seasoning mix. Heat a pan over medium-high heat. Add the seasoned chicken and cook until chicken is fully cooked through. Remove from the pan and set aside to cool. Once cooled, shred the chicken. Then add cheese, spring onions and coriander. Mix everything together and set aside. 

Make the flour paste: add the ingredients into a bowl and mix until smooth. 

Fill the taquitos: place mini tortilla on a clean surface and add 2 tbsp of the filling at the end of the tortilla (leave the edges clear). Spread some flour paste at the top end and  then tightly roll the tortilla up. Keep the taquitos flat whilst transferring or else the filling will fall out. 

Fry the taquitos: heat enough oil to shallow fry over medium-high heat. Once the oil is hot add the taquitos in batches and fry until  golden on all sides. 

Serve hot with salsa, guacamole sauce, sour cream and coriander.

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