• 1 lb ground fowl
  • 3 T Chili Powder
  • 1 tsp ground cumin
  • ½ tsp salt
  • ½ medium onion
  • 1 medium zucchini
  • 1 T  avocado oil 
  • 12 6 inch corn tortillas
  • ¾ cup shredded pepper jack


  1. Preheat oven to 425F and line a baking sheet with foil, grease with oil or cooking spray 
  2. Shred Zucchini the use of the big holes of a container grater, squeeze dry in a clean kitchen towel (ought to have 2 cups.)
  3. Heat oil in a big skillet over medium-high warmness. Add zucchini, ground chicken, chili powder, onions, cumin and salt. To pan and cook dinner, stirring till the chicken is cooked through 8-10 minutes.
  4. Spread tortillas out on a baking sheet in  overlapping rows. Bake until hot, approximately 2 minutes, transfer to a plate and cowl.
  5. Line the baking sheet with foil or parchment paper (for simpler easy up) and coat with cooking spray. Place 6 tortillas on a smooth slicing board or more pan. Working quick, spread a generous ¼ cup chicken aggregate along the lowest third of a tortilla, sprinkle with about 1T cheese and tightly roll into a cigar form.
  6. Generously coat the pinnacle and facets of taquitos with cooking spray. Sprinkle the top with salt, liberally. Bake the taquitos till browned and crispy, 14 to 18 minutes.
  7. Serve with spicy guacamole!

Recipe Notes

  • sub the chili powder and cumin for chili powder mixture in case you need