Crispy Taquitos

These Healthy & Crispy Taquitos are easy to prep ahead, making them great for weekday meal! Filling and delicious! Learn to make them in the air-fryer or baked.

A tray with rolled taquitos and garnished with veggies.

Is there anything better than tacos? How about these Crispy Taquitos! I’m so excited to share this recipe because it is basically everything I want to eat for dinner any night of the week.

They are easy to make, healthy, and loaded with layers of flavor. They’re very similar to my Tacos Dorados which I love too. And as long as they’re not deep fried in oil, these taquitos are actually good for you!

Close up image of crispy taquitos.
These taquitos are plant-based, vegan but easily prepared with your preferred fillings.

Ingredients

For the filling you can use anything you like but for this recipe we’ll use mashed potatoes. This is a classic and very popular filling in Mexico.

  • The potatoes – I like to use russet potatoes but any kind will work. Keep the skin on since it has lots of vitamins plus it gives extra texture to the filling. Washed well and scrub to remove any dirt.
  • The seasoning – We only need kosher salt, fresh black pepper, onion powder and garlic powder
  • The Tortillas – Use thin corn tortillas as the thick kind break easily when rolled.
  • Oil spray

TOPPINGS

The toppings make a huge difference in enjoying this dish! Tacos & taquitos are all about layers of flavor! Don’t be shy and add them for maximum flavor.

Toppings ingredients on a wood board.

Quick Guide: How To Make Taquitos

Making this recipe is easy and there is not much fuss about it. I suggest you prep your toppings ahead of time as the process of making the taquitos goes rather quickly. See recipe card for more details.

First, cook the potatoes until soft. Drain and place in a large bowl. Season with the salt, pepper, garlic & onion powder. Mash them with a potato masher or with the back of a fork.

Corn tortillas placed inside a large ziploc bag.

Second, stack the tortillas and place inside a kitchen towel or large ziploc bag. Microwave for about 15 seconds or until the tortillas are warm and pliable.

Add about 1/4 cup potato filling and roll the tortilla tightly.

A stack of tortillas with a little bit of potato mix on one tortilla.
  • Next, place seam side down on an air fryer or a baking tray. Repeat process for the rest of the taquitos. Lightly spray each one with cooking spray.
  • Last, air fry or baked them according to the instructions below.
Taquitos inside an air-fryer.

AIR FRY

  • Air fry the taquitos for 7 to 9 minutes at 400 F degrees (200 C)
  • Place the rolled taquitos in a single layer in the air fryer basket, leaving a little space around each one. Depending on the size of your air fryer, you may need to work in batches.

BAKE

  • Preheat the oven to 400 degrees F. (200 C)
  • Bake for 15 minutes or until the tortillas are crispy.
Potatoes inside tortillas after being air fried.

SERVE

  • Serve warm and garnish with your favorite toppings. Don’t be afraid to add all of them. In this case, more is better!
Crispy Taquitos on a white tray.

Air Fryer Taquitos Tips

  • Brush or spray the tortilla with olive oil. A little oil goes a long way and it helps the tortillas brown as they cook. It also makes them taste more rich and flavorful. You’ll still use much less oil than you would if you were deep frying the taquitos.
  • Don’t crowd the air fryer. An air fryer works by constantly circulating hot air around whatever you’re cooking. In order for them to become crispy, the air needs to be able to contact them on all sides. Make sure to place the rolled taquitos in a single layer in the air fryer basket, leaving a little space around each one. Depending on the size of your air fryer, you may need to work in batches. Resist the temptation to crowd the air fryer.  
  • Eat them right away. These taquitos are best when they’re freshly cooked – crispy on the outside and still hot from the air fryer. They start to soften if they sit around too long.

I used this Air Fryer for this recipe but any kind will do the same job.

Close up image of crispy taquitos.

How To Freeze Taquitos

Any leftovers can easily be frozen to serve later on. Once they cool off, place them in a frozen ziploc freezer bag in single layers. They can be frozen up to 3 months.

Defrost in refrigerator or place straight into the air fryer and cook for 4 to 5 minutes at 375 F. degrees.

Close up image of taquitos.

Crispy Taquitos (Airfryer and Baked)

Servings 20 taquitos
Ana Frias
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
These Healthy & Crispy Taquitos are easy to prep ahead, making them great for weekday meal! Filling and delicious!
20 taquitos

Ingredients
  

  • 2 large russet potatoes cut into large cubes Skin on. Washed & scrubbed
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh black pepper
  • ¼ teaspoon each: onion powder and garlic powder
  • 20 thin corn tortillas see note below
  • Oil spray

Toppings

Instructions
 

  • In a medium saucepan, add the potatoes with enough water to cover them. Cook on medium-high for about 10 minutes or until potatoes are soft. Pierce with a fork to check the tenderness.
  • Drain potatoes and place in a large bowl. Season with the salt, pepper, garlic & onion powder.
  • Mash potatoes with a potato masher or with the back of a fork.
  • Stack the tortillas and place inside a kitchen towel or large ziploc bag. Microwave for about 15 seconds or until the tortillas are warm and pliable.
  • To assemble the tacos, take one tortilla out of the time to keep the rest warm. Add about 1/4 cup potato filling and roll the tortilla tightly. Place seam side down on an air fryer or a baking tray. Repeat process for the rest of the taquitos.
  • Lightly spray each one with cooking spray.

Air Fry

  • Air fry the taquitos for 7 to 9 minutes at 400 F degrees (200 C)
  • Place the rolled taquitos in a single layer in the air fryer basket, leaving a little space around each one. Depending on the size of your air fryer, you may need to work in batches.

Bake

  • Preheat the oven to 400 degrees F. (200 C)
  • Bake for 15 minutes or until the tortillas are crispy.

Serve

  • Serve warm and garnish with your favorite toppings.

*Ana’s Notes:

Buy thin tortillas as they won’t break when the tortilla is rolled. Thick corn tortillas dry out faster and break easily. 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1taquito | Sodium: 69mg | Sugar: 2g | Fiber: 2g | Potassium: 2mg | Calories: 76kcal | Polyunsaturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 16g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

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