Ingredients:

For Chicken Taquitos:

2 cups cooked shredded chicken (seasoned)

½ cup cream cheese (optional for creamy filling)

½ cup shredded cheese (cheddar, Monterey Jack, or queso Oaxaca)

10–12 small corn tortillas

Oil for frying

Toothpicks (to hold them closed)

For Fresh Mexican Salsa (Pico-Style Roja):

4 ripe tomatoes, diced

½ white onion, finely chopped

1–2 jalapeños or serrano chiles, minced

½ cup chopped cilantro

1–2 cloves garlic, minced

Juice of 1 lime

Salt to taste

For Guacamole:

3 ripe avocados

1 small tomato, diced

¼ cup onion, finely chopped

1 tbsp chopped cilantro

Juice of 1 lime

Salt to taste

Optional Add-ins:

Jalapeño for heat

Garlic for depth

Cumin or chili powder for spice