Chicken Taquitos with Mango Chipotle Sauce

  • Yield: servings


1/2cup mango, pureed (use jarred, refrigerated mango slices to ensure sweetness)
1/8teaspoon ground chipotle pepper
2tablespoons sour cream
3tablespoons canola oil, plus extra for frying taquitos
1/2cup onion, diced
1/2cup poblano pepper, seeded and diced
1 1/2teaspoons kosher salt
1/4teaspoon black pepper
3cloves garlic, grated
2teaspoons chili powder
1teaspoon cumin
1teaspoon dried oregano
1-- rotisserie chicken, skinned, boned and meat shredded (about 3 1/2 cups)
1/3cup fresh cilantro, finely chopped and divided
18-- flour tortillas, fajita size
-- Avocado Slaw (recipe follows)
-- Cilantro sprigs for garnish


In a small bowl, combine the pureed mango, chipotle pepper and sour cream; cover and refrigerate. Preheat a large skillet over medium heat and add the canola oil. Once oil is hot, add the onion, poblano pepper, salt and pepper and saute for 2-3 minutes. Add the garlic, chili powder, cumin and oregano and saute for an additional minute, then add the chicken. Stir well to coat the chicken and then transfer to a large bowl to cool. When chicken mixture has cooled, stir in the cilantro. Wipe the skillet clean and heat 1/2 inch of canola oil to 350 degrees. Place 3-4 tablespoons of the chicken mixture into each tortilla, roll tightly, and place seam down into the hot oil. Fry for 2 minutes on each side or until golden brown. To serve, place some of the mango sauce into a very small dipping bowl on each plate. Add a cup of avocado slaw to each plate, along with 3 taquitos, each cut on the bias and arranged around the slaw, along with a sprig of cilantro for garnish. (Serves 6)

Avocado Slaw: In a large bowl, combine juice of 2 limes, 1 tablespoon honey, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/3 cup canola oil and whisk well. Add 1 cup Jicama, cut into matchsticks, and 1 cup thinly sliced red onion, 1 grated carrot, 2 diced avocados, and 1/4 cup jalapeno pepper, seeded, ribbed and finely diced. Toss lightly to combine.