Fully Loaded Turkey Taquitos
with Pico de Gallo, Creamy Guacamole & Hot Sauce
- Soy
- Wheat
- Milk
When we’re in the mood to mix things up, we love taquitos, also known as rolled-up tacos with a crispy outer shell. We achieve the taquito crunch factor by baking the stuffed tortillas—full of zesty pork and a blend of Mexican cheeses—no messy deep frying required. That golden crust is the perfect canvas for pico de gallo, creamy guacamole, and hot sauce.
Ingredients
1 unit
Yellow Onion
10 ounce
Ground Turkey
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Lime
1 unit
Tomato
3 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Guacamole
1 teaspoon
Hot Sauce
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or coat with nonstick cooking spray). Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Add pork; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes. • Stir in Southwest Spice Blend, Tex-Mex paste, and 1⁄3 cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.
Swap in turkey or beef for pork.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat on both sides. • Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese blend. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. TIP: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.
• While taquitos bake, finely dice tomato. Zest and quarter lime. • In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper. • Divide taquitos between plates. Top with pico de gallo, creamy guacamole, and hot sauce. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The southwest-spiced filling and creamy guacamole-sour cream sauce are a winning combination, with just the right amount of heat for most 🌶️. A few found the Tex-Mex paste a touch heavy or acidic; using half the paste and reducing the water slightly keeps the flavor balanced.
- Ease of prep: This comes together quickly and the steps are straightforward, though rolling the taquitos tightly takes a little patience to keep them from unrolling.
- Suggestions: Bake an extra 5–10 minutes if you want a crispier shell, and flip them halfway through for even browning. Add beans, corn, or a pinch of cilantro to the filling for more substance, and use more lime juice in the pico de gallo for a brighter finish.
- Leftovers: Reheat leftovers in a toaster oven or air fryer to bring back the crunch — they hold up well the next day.
- Portions: The taquitos alone feel light for a full meal; adding a side of rice, beans, or a simple salad rounds things out nicely.
Reviews from our home cooks
These were delicious and super easy! I had never made my own taquitos before and they will be a staple now.
Easy and fast to make. Very tasty with the guac and pico! Stuffed! :)
This may be my favorite meal! So good, I made a quick "salad" of corn, green pepper and some pico de gallo. Perfect meal!
Very juicy and full of flavor! I had my meat subbed for turkey. When I made the guacamole and sour cream mix, it balanced the dish just right.
It was ok. There should have been larger tomatoes as we would have liked more pico de gallo. The taquitos did not brown in the oven...they needed to stay in an extra 5-10 minutes before they were brown.
I absolutely love Mexican dishes. For me this dish is almost perfection. I would like to see more cheese, guac, and maybe a taco sauce with the pico de gallo? I would order this again.
Fantastic!! So delicious. I would recommend a fresh jalapeño or a bell pepper for the Pico de gallo.
Prefer the bigger tortilla to make the taquitos with. It was difficult to use the smaller ones.
Very good!!! Suggest flipping over in the oven @ half way point for a more evenly cooked taquito.
Easy to prepare (we used ground turkey). Amazing flavor. Perfect amount of kick without the hot sauce.
