Guy Fieri Recipe | Chicken Taquitos


I haven’t given up on this blog, I swear! I was out of town all last week for work, but before I left I made sure to make a Guy recipe to post when I got back.

These chicken taquitos were good, but also proved that I have no idea how to deep fry. I thought they needed more time in the oil and ended up almost burning the filling (I even used a thermometer!). I also set off the smoke alarm many times, making a note to just take out the batteries before I fry next time (I may or may not have hit the smoke alarm with the TV remote in frustration). But, you can’t make Guy Fieri recipes without deep frying a thing or ten, so it’s something that I’ll hopefully get better at as this project continues.


I made both of the sauces that went along with this recipe, but suggest omitting the sour cream in the tomatillo salsa recipe because it wasn’t necessary and was, honestly, a little gross. The guacamole sauce, however, was amazing. Beer and creamy avocado? Delicious.

Also, these hold up pretty well according to my partner, who took leftovers to work for lunch the next day. Find the recipe and more photos below the cut!


Makes 15-20 taquitos

For the taquitos:

4 tablespoons vegetable oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced
2 tablespoons minced garlic
1/2 package of beyond meat grilled chicken (or 16 oz. of your favorite chicken substitute), shredded
1 tbsp dried oregano
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
3 ounces your favorite tequila
1 lime, juiced
2 tablespoons chopped fresh cilantro leaves
20 taco-sized corn (or flour) tortillas
Canola oil

In a saute pan over medium heat, cook the potatoes, chicken and vegetables until tender (I cooked my potatoes a bit longer before adding the rest). Add the spices, including salt and pepper, and combine. Add the tequila and cook for 1-2 minutes to let the alcohol burn off. Add the lime juice.

Let the filling cool for 5-10 minutes and add the cilantro. Fill tortillas with 1-2 tablespoons of the filling, roll and secure with a toothpick. If you’re using corn tortillas, you may need to microwave them for a few seconds before filling so that they’re pliable.

In a deep cast iron skillet or heavy pot, heat 3 inches of canola oil to 350 degrees F. Add 4-5 taquitos at a time, seam side down, and fry for 2-3 minutes on each side. Remove taquitos from the oil (tongs are handy here) and drain on a plate of paper towels. Remove the toothpicks and serve with salsas (recipes below).

For the creamy guacamole: 

2 ripe haas avocados
1 jalapeno, seeded, diced
1/4 cup diced red onion
1/3 bottle of your favorite light beer
2 tablespoons sour cream
1 lime, juiced
1/4 cup cilantro leaves
Salt and pepper to taste

Peel and seed the avocados. Place all ingredients in a blender or food processor and puree until smooth.

Tomatillo salsa:

8 fresh tomatillos
Vegetable oil
1/2 cup diced red onion
1/2 cup plus 3 tablespoons diced tomato
1 teaspoon minced garlic
1 teaspoon chopped cilantro leaves
1 tablespoon white vinegar
2 tablespoons of your favorite hot sauce
Salt and pepper to taste

Cut tomatillos in half, drizzle with oil, place in a roasting pan and bake at 400 degrees F for 20 minutes, until soft. Combine all ingredients in a blender or food processor and puree.


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6 thoughts on “Guy Fieri Recipe | Chicken Taquitos

  1. Pingback: Adventures In Vegan Cronut Making | GUY GONE VEGAN

    1. Elisa Post author

      I’m not sure if you read the recipe, but it calls for beyond meat grilled chicken, not actual chicken. You can use whatever chicken substitute you like, though.

        1. Elisa Post author

          No worries! Beyond Meat is a relatively new meat substitute that I think is pretty good. Not sure where in the world you are, but I think right now they’re products are only available in the U.S. You can check them out here:

  2. Pingback: vegan-yums: Chicken Taquitos (Vegan) / Recipe |

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