Vegan Chipotle Chick'n Taquitos with Avocado Crema
Let's taco 'bout taquitos! I mean, who doesn't love crispy tortillas filled with melty, savory deliciousness?! These Vegan Chipotle Chick'n Taquitos with Avocado Crema are my new favorite - they're extra cheesy with just a hint of spice, and topped with the most delicious avocado cream. These are perfect for freezing, so make a double (or heck, triple!) batch for an easy weeknight dinner, late night munchies, or a quick appetizer!
Ingredients
Avocado Crema
- 1 large avocado
- 1/3 cup fresh lime juice
- 4 cloves garlic
- 1 tsp ground cumin
- 1/2 tsp kosher salt
Taquitos
- 2 cups soy curls
- 2 TBS avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon each : garlic powder onion powder, and chipotle chile powder
- 1 cup vegan cheese blend shreds
- 3 chipotles from a can of chipotles in adobo sauce
- 1/2 cup vegan cream cheese at room temperature
- 1/2 cup minced red onion
- 12 6-inch flour tortillas
- 1 cup neutral oil such as canola or vegetable oil
- For Serving:
- Chopped lettuce
- Pico de Gallo or salsa
- Pickled onions or jalapeños
- Lime wedges
Instructions
Avocado Crema
- Place all the ingredients in a blender with 1/4 cup water and process until completely smooth. It's a bit thick, so you may have to use a tamper to get everything going. Taste and adjust salt if necessary. To store the Avocado Crema, place it in an airtight container and refrigerate up to 2 days.
Taquitos
- Soak the soy curls in hot water for 8 to 10 minutes. Drain and squeeze out any excess water thoroughly with a fine mesh sieve or cheesecloth.
- In large saute pan over medium-high heat, cook the soy curls in the avocado oil for 5 minutes. Season the soy curls with the cumin, salt, garlic & onion powder, and chipotle chile powder, and cook the soy curls another 10 minutes, until they are lightly browned and slightly crisp around the edges. Wipe the pan clean of any remnants and set aside. Transfer the soy curls to the large bowl.
- Place the vegan cheese blend and chipotles in a food processor and pulse for 1 to 2 minutes, until a pasty cheese-spread forms. Transfer the mixture into the bowl with the soy curls, cream cheese, and red onion. Mix well to combine.
- To assemble the taquitos, place about 2 tablespoons of the filling towards the bottom half of one tortilla, rolling tightly upwards. Secure each taquito with 1 to 2 toothpicks and place them seam side down on a baking sheet. Repeat until all the taquitos are rolled.
- Heat the same pan that you cooked the soy curls in over medium heat with the vegetable oil. Once the oil is hot, fry the taquitos in batches seam side down for 4 to 6 minutes, flipping the taquitos halfway through. Transfer the taquitos to a paper-towel lined plate and repeat until all the taquitos are fried.
- Serve the taquitos immediately with a generous drizzle of Avocado Crema, lettuce, Pico de Gallo, pickled onions, and a couple lime wedges.
- ENJOY!
Tried this recipe?Let us know how it was!