Air Fryer Chicken Taquitos
These air fryer chicken taquitos are a crunchy, cheesy celebration of texture and bright, smoky flavor. Tender shredded chicken is seasoned with smoked paprika, cumin and garlic, mixed with melty cheddar, then tightly rolled in warm corn tortillas and air-fried until blistered and golden. The air fryer gives a singe of char and impossibly crisp edges without deep frying, so you get all the satisfying crunch with far less oil. Each bite has a contrast of crisp exterior and juicy, seasoned filling that is perfect for dipping or topping with lime, avocado or a light yogurt crema. They come together quickly, scale easily for a snack or main, and are the perfect fuss-free way to make crowd-pleasing taquitos any night of the week.
Perfect Crunch, Tender Inside
The magic of these taquitos is the contrast – golden, crisp tortillas wrapping a luxuriously seasoned, tender chicken filling. Start by seasoning 500g chicken breast (1.1 lb) with smoked paprika, ground cumin and garlic powder, then pan-sear briefly to lock in juices before shredding. Mixing the warm chicken with 50g shredded cheddar (1.8 oz) melts the cheese into the meat so every roll is cohesive and slightly gooey inside. In the air fryer at 200°C (400°F) the tortillas blister and brown quickly, creating thin, crunchy layers instead of an oily heaviness. Brushing the outsides lightly with 5ml (1 tsp) oil or using a quick spray helps with browning and keeps the texture even. The result is a taquito that snaps when you bite into it, revealing warm, savory, aromatic filling beneath.
Quick Tips, Serving Ideas and Variations
These taquitos are wildly adaptable – swap cheddar for 50g pepper jack (1.8 oz) for heat, or fold in 30g finely chopped roasted peppers for extra moisture. Warm tortillas briefly in a hot pan or microwave to prevent cracking when you roll. Arrange taquitos seam-side down in a single layer in the air fryer basket and avoid overcrowding so hot air circulates freely for even crisping. For crunchier edges, flip halfway through the 18-minute cook time and brush with a touch more oil. Serve with lime wedges, pico de gallo or a cool yogurt-lime crema to cut the richness. To make ahead, roll and refrigerate, then air-fry straight from chilled for a few extra minutes until crisp.
Air Fryer Chicken Taquitos
Course: Main Course3
servings10
minutes18
minutes454
kcalIngredients
- Main Ingredients
500g chicken breast (1.1 lb)
2 tbsp olive oil (30 ml)
- Tortillas & Fillings
6 small corn tortillas (25g each; 0.9 oz each)
50g shredded cheddar cheese (1.8 oz)
- Seasonings
1 tsp smoked paprika (2 g)
1 tsp garlic powder (2.8 g)
1 tsp ground cumin (2 g)
1/2 tsp chili powder (1 g)
Salt and pepper to taste
Directions
- Season the chicken – Pat 500g chicken breast dry and toss with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp ground cumin, 1/2 tsp chili powder and a pinch of salt and pepper. Heat 2 tbsp olive oil (30 ml) in a skillet over medium-high heat until shimmering.
- Cook and shred the chicken – Add the seasoned chicken to the hot skillet and sear 3-4 minutes per side until golden and an instant-read thermometer reads 75°C (165°F) in the thickest part. Transfer to a plate, let rest 5 minutes, then shred with two forks.
- Mix the filling – While the chicken is warm, stir in 50g shredded cheddar (1.8 oz) so it softens into the meat. Taste and adjust seasoning with salt and pepper.
- Warm and fill tortillas – Warm 6 small corn tortillas (25g each) in a dry skillet or microwave for 15-20 seconds to make them pliable. Place a heaping tablespoon of the chicken-cheese mixture across the lower third of each tortilla and roll tightly, sealing the seam.
- Prepare the air fryer – Preheat the air fryer to 200°C (400°F) for 3 minutes. Lightly brush or spray each rolled taquito with a little oil to promote even browning and place them seam-side down in a single layer in the basket without overcrowding.
- Air-fry until golden – Cook at 200°C (400°F) for 9 minutes, then flip and cook an additional 9 minutes, for a total of 18 minutes, until tortillas are crisp and golden-brown and edges are blistered.
- Serve immediately – Remove taquitos from the air fryer and serve hot with lime wedges, salsa, avocado or a simple yogurt-lime crema. Enjoy the contrast of crisp shell and juicy, smoky filling.
