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Crispy air fryer taquitos filled with juicy, spiced shredded chicken and melty cheese rolled up in corn tortillas and crisped to golden perfection in under 30 minutes. They’re a lighter, less-messy take on classic fried taquitos, so don’t forget to pile them high with crema, salsa, and all your favorite toppings!
A Note from Isabel
Cooking with an air fryer has been a total game-changer for me. I use it almost daily, and it pretty much lives on my counter at this point. It’s so good for recipes that are usually fried (like these traditional chicken taquitos), but without all the oil and the extra time.
These air fryer taquitos are a perfect example. I season the shredded chicken myself instead of using a packet, so the filling actually tastes like something, then roll it all up with cheese in corn tortillas and let the air fryer do the work. They come out light and crispy without deep-frying, so you get the same crunch you love with way less grease. Make them as an appetizer or a quick dinner, pile on the toppings, and you’re set.
Ingredients You’ll Need
Here’s what goes into these and why. For exact amounts, check the recipe card below.
| Ingredient | Why It Works |
|---|---|
| Cooked shredded chicken | The base of the filling. I use my easy shredded chicken, but rotisserie chicken works great when you’re short on time. About 2 cups. |
| Chili powder, ground cumin, garlic powder, onion powder | This is what makes the filling actually taste good instead of plain. Seasoning the chicken yourself beats a store-bought taco packet every time. Add salt to taste. |
| Shredded cheese | Melts into the chicken and helps hold everything together. I like a Mexican blend or Monterey Jack, but use whatever good melting cheese you’ve got. |
| Corn tortillas | Traditional for taquitos and they crisp up better than flour, with way more crunch. Warm them first so they roll without cracking. Flour tortillas work too if that’s what you have, they’ll just be softer (and technically that makes them flautas). |
| Cooking spray | The key to getting them crispy. I use avocado oil spray, but any kind works. No spray? Lightly brush the taquitos with oil instead. |
| Toothpicks | Not an ingredient, but you’ll want about 14 to hold the taquitos closed while they cook. |
How to Make Air Fryer Taquitos
Here’s the quick version. Full instructions are in the recipe card below.
- Season the chicken. Toss the shredded chicken with the chili powder, cumin, garlic powder, onion powder, and salt until everything’s coated. Taste and add more salt if it needs it.
- Warm the tortillas. Wrap them in a damp paper towel and microwave 1 to 2 minutes, flipping halfway, until they’re warm and pliable, or heat them up in a skillet or comal. This is what keeps them from cracking when you roll.
- Roll them up. Add a spoonful of chicken and a little cheese to each tortilla, roll tightly, and secure the seam with a toothpick.
- Air fry. Place them seam-side down in a single layer in the basket, spray with cooking spray, and air fry at 400°F for 5 minutes. Flip, spray again, and cook 2 more minutes until golden and crispy. Work in batches depending on the size of your air fryer.
- Serve. Pull out the toothpicks and load them up with your favorite toppings.
No Air Fryer? Use the Oven
You can absolutely make these in the oven. Heat it to 425°F (use the convection setting if you have one), place the taquitos seam-side down on a baking sheet, and spray with cooking spray. Bake 6 to 7 minutes, flip, spray again, and bake another 6 to 7 minutes until golden and crispy.
Helpful Tips
Warm tortillas are everything. Cold corn tortillas crack the second you roll them. Heat them in the microwave, on a skillet, or on a comal, and keep them soft by stashing them in a tortilla warmer or a kitchen towel while you work.
Don’t skip the spray. Spraying (or lightly brushing) the taquitos with oil is what gets them crispy. If your air fryer has a “max crisp” setting, give them an extra 1 to 2 minutes on it, or bump the temp to 450°F and cook a little longer for an extra-crunchy shell.
Give them room. Lay the taquitos in a single layer with space between them so the air can circulate. Crowding the basket steams them instead of crisping them, so cook in batches if you need to.
Make Ahead, Storing, and Reheating
- To make ahead, roll the taquitos but don’t cook them. Store them tightly covered in the fridge for up to 3 days, then air fry whenever you’re ready.
- To freeze raw, lay the uncooked taquitos on a baking sheet to freeze, then transfer them to a freezer bag for up to 3 months. Air fry straight from frozen, just add 2 to 3 minutes to the cook time.
- To store cooked taquitos, keep them in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
- To reheat, pop them back in the air fryer for 1 to 2 minutes to crisp up again.
Frequently Asked Questions
- How do I keep corn tortillas from cracking?
Warm them up first. Wrap them in damp paper towels, microwave 1 to 2 minutes flipping halfway, and keep them in a tortilla warmer or kitchen towel as you work. Warm tortillas stay soft and pliable so they roll without breaking. - What should I serve with air fryer taquitos?
Pile them with shredded lettuce, cotija or queso fresco, diced onion, and cilantro. For dipping, they’re so good with Mexican crema, guacamole, or a salsa like salsa Mexicana or salsa verde. - Are air fryer taquitos healthier than deep-fried?
Yep! They soak up way less oil than deep-fried or pan-fried taquitos, so they’re lighter without losing the crunch. They’re also better for you than the frozen store-bought kind, which tends to be loaded with sodium and preservatives.
Air Fryer Taquitos
Equipment
- 14 toothpicks
Ingredients
- 2 cups cooked shredded chicken
- ½ tablespoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- salt, to taste
- 1 ½ cups shredded cheese (Monterey Jack or Mexican blend)
- 14 corn tortillas
- cooking spray
Instructions
- In a medium bowl, add the shredded chicken, chili powder, garlic powder, ground cumin, onion powder and salt in a bowl. Toss together to combine. Taste and season with more salt if necessary.
- Wrap the tortillas in a damp paper towel and heat them in the microwave for 1-2 minutes, flipping the tortillas halfway through until all of them are warm and pliable. You could also heat them in a skillet or comal.
- Place a heaping spoonful of shredded chicken and shredded cheese onto each tortilla. Tightly roll up the tortillas and secure it closed by threading a toothpick along the seam (see photo in blog post).
- Preheat air fryer to 400°F. Place the taquitos in a single layer in the basket of the air fryer seam side down. Depending on how big your air fryer is, you will likely have to cook in multiple batches. Spray the taquitos with cooking spray, air fry for 5 minutes, flip and spray again, then air fry for 2 more minutes. Transfer to a plate and repeat with remaining taquitos.
- Remove the toothpicks from the taquitos and serve with shredded lettuce, pico de gallo, mexican crema and guacamole.
Notes
- Make ahead: Roll the taquitos and refrigerate up to 3 days, or freeze raw up to 3 months. Air fry from frozen, just add 2 to 3 minutes.
- No air fryer? Bake at 425°F for 6 to 7 minutes per side, spraying with oil and flipping halfway.
- Leftovers: Store cooked taquitos in an airtight container in the fridge up to 5 days. Reheat in the air fryer 1 to 2 minutes to re-crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Once you’ve got the basic recipe down, here are some easy ways to switch it up:
- Make the filling creamier. Stir a few ounces of softened cream cheese into the chicken for a richer, creamier filling. It’s a nice change if you want them a little more indulgent.
- Swap the protein. Try barbacoa or carnitas instead of chicken for something extra savory.
- Make them vegetarian. Skip the chicken and go with extra veggies like sauteed onions and peppers, beans, or the filling from my black bean quesadillas.
- Keep it kid-friendly. Leave out the dried spices and use plain shredded chicken or rotisserie chicken.
- Make it dairy-free. Use your favorite dairy-free cheese.
More Air Fryer Recipes
This post was originally published in October 2022 and has been updated with more helpful tips.
These taquitos were amazing. Having lived with taco shops on practically every corner in San Diego, I really missed them and Mexican food in general when we moved to Europe. I finally located a good source for corn tortillas in Madrid Spain so I’m in heaven trying many of your recipes. Not new to cooking Mexican food but a newbie with an airfryer. The taquitos turned out perfect and delish. Easy breezy to make as I followed your instructions that were very helpful.
These are really good! Loved them and will make them again definitely, thank you!
Tried this recipe for Air Fryer Chicken Taquitos tonight for Cinco de Mayo. Everyone here, said this recipe was delicious. I have never tried making Taquitos before, now, have decided to rotate this recipe once a week, because the recipe is easy follow and the ingredients are pantry staples. Thanks for sharing your recipe.
Tried this recipe for Air Fryer Chicken Taquitos tonight for Cinco de Mayo. Everyone here, said this recipe was delicious. I have never tried making Taquitos before, now, have decided to rotate this recipe once a week, because the recipe is follow and the ingredients are pantry staples. Thanks for sharing your recipe.