Ingredients
Serves: Makes about 24 taquitos
1 pound skinless, boneless chicken tenderloins
Canola oil (plus enough for shallow frying)
1 teaspoon chili powder
½ teaspoon salt
Pinch or two black pepper
Zest of 1 lime
Juice of ½ lime (or whole lime, if not that juicy)
2 cloves garlic, pressed through garlic press
24 corn tortillas (I like to use Mission brand “super soft” variety)
½ cup frozen fire-roasted corn, thawed
1 cup shredded pepper-jack cheese
¼ cup chopped cilantro leaves
Cool Avocado & Jalapeno Ranch Dipping Sauce:
1 ripe avocado, roughly chopped
1 jalapeno, seeds and membrane removed, roughly chopped
¾ cup sour cream
Zest of 1 lime
Juice of ½ lime (or whole lime, if not that juicy)
2 garlic cloves
1 teaspoon granulated onion
¾ teaspoon salt
¼ teaspoon black pepper
¼ cup cilantro leaves
Preparation
