Avocado Taquito Quick + Easy
Avocado Taquito Quick + Easy
Avocado Taquitos aka “Flautas” are filled with avocado and cheese and fried to perfection! They are great as a main course or appetizer.
Stir up some beef and avocado taquitos for a quick and delicious snack! We like to dip it in Pico de Gallo and homemade salsa.
We love Mexican food!
It’s no surprise that my family loves Mexican food. I mean, we are Hispanic and my family grew up on the best Mexican recipes. Some recipes are passed down from generation to generation, but some are made up along the way.
One of the recipes we made was Avocado Flautas (aka Avocado Taquitos) that we shared today. I asked my mom if she made them up, but she wasn’t quite sure if it was her, my aunt or my grandmother. All she knows is she’s been making them for years, which means we’ve been enjoying them for years! ;D
This is a very easy recipe that only requires 4 ingredients and can be whipped up in no time. Typically, we make beef falafel using chuck roasts cooked in the slow cooker. Sometimes, we do chicken, but our favorite is the avocado version. Each tortilla is filled with avocado and cheese, then fried to perfection. Yes I’m talking about fried…which means they’re not healthy, but are they good guys! ! It’s a lot like eating nachos and cheese-stuffed guava. It sounds pretty good? If so, then you will love this recipe.
Avocado Taquitos
Prepare. Add oil to a frying pan and place on medium heat.
full. Add the avocado, cheese, salt and pepper to the bow and toss to combine. Spoon about 1/4 cup into the middle of each tortilla. Roll up and place seam side down in the oil.
Fry + Enjoy! Fry on both sides until golden. Place on a plate lined with paper towels to allow excess oil to drip off. Service warm and enjoyable!
Tips + Storage Information
Air fryer: Preheat to 400 degrees and cook for 6-9 minutes on one side, flip and cook for another 5 minutes.
Oil: Just use enough oil to coat the bottom of the pan and add a little more.
temperature: Place the bottom of a wooden spoon in the pan, if the oil is bubbling around the spoon then it is hot enough.
avocado: Ripe avocados should be tough enough to handle squashing without bruising, but not as tough as a stone. If an avocado is ripe, the peel is usually a little darker.
corn cake: Tortillas tend to crack or tear when they become dry, too cold, or stale. They are delicious, they just don’t roll as well. Using a tortilla warmer will help them roll without breaking.
shop These last up to a week in an airtight container in the refrigerator. If you want to keep them crispy, you can reheat them in the oven until they’re hot, or you can microwave them until they’re hot for a quick lunch or snack.
freeze: Cook these taquitos completely, let them cool, and place the remaining taquitos in an airtight container bag in the refrigerator. Wrap individual taquitos in paper towels and microwave for 1-2 minutes until warm.
in advance: Since avocados brown quickly, I recommend not making these ahead of time.
Here are more Mexican recipes we love to make:
- beef patty
- Cream Cheese and Chicken Taquito
- One plate of Mexican chicken and rice
- Spinach Artichoke Taquitos
- Esquites
Course main course
Mexico food
Prep time 5 minutes
cooking time 6 minutes
Total time 11 minutes
Serving Size 4
Calories 244 kcal
Author Little Luna
- 6-8 tortillas
- 2-3 medium avocados
- 3/4 cup Mexican mixed cheese
- salt and pepper to taste
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Add oil to a frying pan and place on medium heat.
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Add the avocado, cheese, salt and pepper to the bow and toss to combine. Spoon about 1/4 cup into the middle of each tortilla. Roll up and place seam side down in the oil.
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Fry on both sides until golden. Place on a plate lined with paper towels to allow excess oil to drip off.
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Service warm and enjoyable!