Turkey Taquitos with Avocado Crema

Servings: Serves 4 Prep time: 20 minutes Cook time: 20 minutes


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


  1. In a small bowl, mix ingredients for avocado crema until smooth. Use a fork to continuously smash up the avocado while stirring. Store in an airtight container in refrigerator for up to 5 days.
  2. In a medium bowl, mix shredded turkey with pepper jack cheese and 2 tbsp avocado crema.
  3. Working with one tortilla at a time, spread 2 tbsp of turkey filling across the center of the tortilla. Roll tortilla tightly around filling and insert toothpick through center to hold together. Repeat with remaining tortillas.
  4. 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 other side until golden brown. Remove from oil and set on a paper towel lined plate. Continue with remaining taquitos.
  5. Serve over shredded iceberg lettuce, pico de gallo, and cotija. Drizzle with more avocado crema and serve immediately.

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