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Taquitos with Avocado Cilantro Cream Sauce
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5 from 1 vote

Taquitos with Avocado Cilantro Cream Sauce

These Taquitos with Avocado Cilantro Cream Sauce are the perfect little Mexican appetizer or snack.  Made with chorizo, potato, jalapeños, tomatoes, onions, pimientos, queso fresco and served with avocado cilantro cream sauce. Excellent appetizer.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Mexican
Servings: 10
Calories: 349kcal
Author: Mexican Appetizers and More


  • 7 Ounces mexican chorizo about two sausage links, remove from plastic casing
  • 1 large baking potato peeled and cubed into small pieces
  • 1 large onion chopped
  • 1 large tomato chopped
  • 1 jalapeno remove stem, seeds and chop
  • 4 Ounces sliced pimientos red roasted pepper (liquid drained)
  • 2-4 Tablespoons cilantro chopped
  • 3/4 cups queso fresco crumbled
  • 20 corn totillas
  • salt and pepper to taste
  • vegetable oil for frying


  • 1-2 Haas avocado cut in half, pit removed, and avocado pulp removed
  • 2/3 Cups mexican crema or sour cream
  • 1/4 cup fresh cilantro
  • juice of one lemon
  • salt and pepper to taste


Avocado Cilantro Cream Sauce

  • Cut avocado in half and remove pit. Scoop flesh out with a spoon. Add to a chopper with cilantro, crema mexicana (or sour cream) and lemon juice. Season with salt and pepper to taste. Blend together and set aside.
  • Peel and cube potato into small pieces. Cook in a pot over medium heat in about two inches of water for about 15 minutes and until potato is tender.
  • In a large skillet cook chorizo over medium heat, breaking up chorizo as you go. Cook for about 5 minutes until chorizo is brown.
  • Add your chopped vegetables (tomato, onions, jalapeño) and cook until vegetables are translucent.
  • Add potatoes and pimientos and mix together with mixture.
  • Stir in cilantro and cheese (queso fresco). Cook until cheese is melted and bubbly.

Preparing and Frying Taquitos

  • In a deep skillet, add about an inch of oil and heat over medium low heat.
  • Warm tortillas in microwave for about 30 seconds until warm. Fill each tortilla with about a tablespoon to a tablespoon and a half of meat mixture.
  • Roll and seal with a toothpick so it doesn't open while frying. Note: If you do not have toothpicks just place tortilla in frying pan with seam side down first and then turn over once fried on that side to cook on the other side.
  • Drain tortillas on paper towels. Serve with avocado cilantro sauce.
  • You can fry these ahead of time and reheat in oven at 350° (177 Celsius) for 10 minutes when ready to eat.Makes 20 taquitos, 2 per person to serve 10 people.


Serving: 10g | Calories: 349kcal | Carbohydrates: 37g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 730mg | Potassium: 413mg | Fiber: 3g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 8.7mg | Calcium: 130mg | Iron: 3.2mg