Green Salsa- 2 canned tomatillos
- 4 sprigs of coriander
- 1 jalapeño, seeds removed and chopped
- 1/2 an avocado
- 1/2 zest and juice a lime
- Pinch of salt and pepper
Chicken Taquitos- 3 tbs. cream cheese, brought to room temperature
- ½ tsp. smoked paprika
- ½ a BBQ chicken, meat shredded
- 50g Manchego cheese, grated
- 12 La Banderita Street Tacos
- Vegetable oil, for shallow frying
| Green Salsa- To make the green salsa, place all the ingredients plus a pinch of salt into a blender and blend until smooth.
Chicken Taquitos- Mix the cream cheese with the paprika and zest of the lime. Add the chicken and fold through to combine. Lay the Street Tacos out and grate over some Manchego cheese. Spread out a tablespoon of the chicken mixture on the bottom third of the taco. Roll into a cigar shape and fasten with 1-2 toothpicks. Repeat with the remaining tortillas and chicken mixture.
- Add enough oil into a large pan to shallow fry. Heat over a medium to high heat. In batches fry the taquitos, seam side down, turning halfway to cook on the all sides until golden and crisp. Drain on paper towel.
- Spoon green salsa over taquitos and grate over cheese.
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