Turkey Taquitos with Avocado Crema

Serves 4
Prep Time: 20 Mins
Cook Time: 20 Mins


For the Avocado Crema:

  • 1 Mission avocado, diced
  • 2 tbsp milk
  • ¼ cup sour cream
  • 1 tbsp lime juice
  • 1 tsp salt

For the Taquitos:

  • 12 corn tortillas, warmed
  • 2 cups leftover turkey breast, shredded
  • 1 cup pepper jack cheese, shredded
  • 2 tbsp avocado crema
  • Canola oil for frying

Optional Toppings:

  • Iceberg lettuce
  • Pico
  • Cilantro
  • Cotija


In a small bowl, mix the ingredients for avocado crema until smooth. Use a fork to continuously smash up the avocado while stirring. Store in an airtight container in the refrigerator for up to 5 days.

In a medium bowl, mix shredded turkey with pepper jack cheese and 2 tbsp avocado crema.

Working with one tortilla at a time, spread 2 tbsp of turkey filling across the center of the tortilla. Roll the tortilla tightly around the filling and insert a toothpick through the center to hold it together. Repeat with the remaining tortillas.

In a large skillet, heat ½ inch of canola oil over medium heat. Add three prepared taquitos to the oil and allow to cook until golden brown (about 2 minutes). Flip and continue cooking on the other side until golden brown. Remove from oil and set on a paper towel-lined plate. Continue with the remaining taquitos.

Serve over shredded iceberg lettuce, pico de gallo, and cotija. Drizzle with more avocado crema and serve immediately.

This website uses cookies
We use cookies to personalize content and ads, to provide social media features and to analyze our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.