These taquitos are super crunchy, rolled and air fried tacos filled with rich and smoky shredded lamb barbacoa. Top them with a fresh, crisp pico and bright squeeze of lime to achieve maximum flavor overload. There are a few steps here that require patience, but after one bite you will sit back, close your eyes, and dream of Mexico.
Tip: Make a double batch and freeze the rolled taquitos before you air fry them. They cook great when they are frozen!
Tip: If you can’t find lamb shanks, you can substitute lamb shoulder (this may increase smoking time), pork shanks, or oxtail.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Utensils
Knife
Cutting Board
Measuring Cups
Blender
Large Bowl
Silicone tongs
Rubber Spatula
Step 1
Combine the adobo peppers, sauce, garlic cloves, lime juice, apple cider vinegar and onion in the Ninja Foodi Power Blender. Use the pulse function to process the mixture until the vegetables are roughly chopped. Then turn the power to medium and blend until completely smooth.
Step 2
Add the spices to the sauce mixture and season with a heavy pinch of salt. Pulse 2 to 4 times to combine. Reserve 1 cup of this mixture for making the taquitos in an airtight container in the fridge.
Step 3
Trim the lamb shank and season generously with salt. Using gloves, coat the lamb shanks in the sauce and work the mixture into the meat. Cover the lamb shank and marinate in fridge for at least 4 hours, preferably overnight.
Step 4
Remove the lamb shank from the fridge an hour before you plan to smoke them.
Step 5
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place.
Step 6
lace lamb shank onto grill grate then close hood.
Step 7
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 8
Turn dial to select SMOKER. Set temperature to 275⁰F and set time to 4 hours. Select START/STOP to begin cooking.
Step 9
When cooking is complete, remove the meat from the grill and let rest for 30 minutes.
Step 10
After 30 minutes, remove the meat from the lamb shanks and shred it.In a large bowl, combine the shredded lamb with the reserved sauce andcheese. Generously fill each of the tortillas with about 1/4 cup of this mixture and tightly roll. Coat the rolled taquitos in non-stick spray or generously brushcanola oil.
Step 11
Place the Air Crisp Basket onto the grill grate. Turn the dial to AIR CRISP. Set temperature to 375⁰F and set time to 15 minutes. Select START/STOP to begin cooking.
Step 12
When unit beeps to signify it has preheated and ADD FOOD is displayed, open hood and load the air fryer basket with the taquitos in a single layer and cook until the tortillas are crispy and the edges are browned.
Step 13
When cooking is complete, open hood and remove taquitos from basket. Serve the taquitos with a drizzle of crema, a generous spoonful of pico de gallo, a squeeze of lime, and fresh cilantro.
Combine the adobo peppers, sauce, garlic cloves, lime juice, apple cider vinegar and onion in the Ninja Foodi Power Blender. Use the pulse function to process the mixture until the vegetables are roughly chopped. Then turn the power to medium and blend until completely smooth.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 2 of 13
Add the spices to the sauce mixture and season with a heavy pinch of salt. Pulse 2 to 4 times to combine. Reserve 1 cup of this mixture for making the taquitos in an airtight container in the fridge.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 3 of 13
Trim the lamb shank and season generously with salt. Using gloves, coat the lamb shanks in the sauce and work the mixture into the meat. Cover the lamb shank and marinate in fridge for at least 4 hours, preferably overnight.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 4 of 13
Remove the lamb shank from the fridge an hour before you plan to smoke them.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 5 of 13
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 6 of 13
lace lamb shank onto grill grate then close hood.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 7 of 13
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 8 of 13
Turn dial to select SMOKER. Set temperature to 275⁰F and set time to 4 hours. Select START/STOP to begin cooking.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 9 of 13
When cooking is complete, remove the meat from the grill and let rest for 30 minutes.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 10 of 13
After 30 minutes, remove the meat from the lamb shanks and shred it.In a large bowl, combine the shredded lamb with the reserved sauce andcheese. Generously fill each of the tortillas with about 1/4 cup of this mixture and tightly roll. Coat the rolled taquitos in non-stick spray or generously brushcanola oil.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 11 of 13
Place the Air Crisp Basket onto the grill grate. Turn the dial to AIR CRISP. Set temperature to 375⁰F and set time to 15 minutes. Select START/STOP to begin cooking.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 12 of 13
When unit beeps to signify it has preheated and ADD FOOD is displayed, open hood and load the air fryer basket with the taquitos in a single layer and cook until the tortillas are crispy and the edges are browned.
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
77g
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
680g
boneless lamb shank
Kosher salt, as desired
Taquitos
225g
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
115g
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Barbacoa Lamb Shank
3 tablespoons
adobo sauce
4
chipotle chiles soaked in the adobo sauce
6
garlic cloves
4
large limes, juiced (about ¼ cup)
1/3 cup
apple cider vinegar
1
small red onion, cut into pieces
1 teaspoon
ground cumin
1 teaspoon
smoked paprika
1/2 teaspoon
ground coriander
1/2 teaspoon
ground cinnamon
2 teaspoons
dried oregano
1 ½ pounds
boneless lamb shank
Kosher salt, as desired
Taquitos
2 cups
shredded colby jack cheese
12
6 inch flour tortillas
Non-stick cook spray or canola oil, for brushing
1/2 cup
fresh cilantro leaves
1/2 cup
Mexican crema
1 cup
fresh pico de gallo
1
lime, cut into wedges
Step 13 of 13
When cooking is complete, open hood and remove taquitos from basket. Serve the taquitos with a drizzle of crema, a generous spoonful of pico de gallo, a squeeze of lime, and fresh cilantro.
