These Baked Honey Lime Chicken Taquitos are a delicious mix of sweet, savory, and bright citrus—crispy little rolls that are perfect for parties, weeknight dinners, or picky eaters. The combination of honey, lime, cumin, and chili powder gives the filling depth while a cool cilantro-lime cream makes every bite irresistible.
If you love southwest flavors like smoky cumin, chili, and fresh lime, these taquitos deliver. They make a great appetizer or main dish and they disappear fast—so plan accordingly. A rotisserie chicken keeps the prep easy: shred it, use what you need, and freeze the rest for next time.
The dipping sauce is a highlight: a creamy cilantro-lime cream with a hint of verde heat that pairs perfectly with the warm, honey-lime chicken. Using rotisserie chicken keeps this recipe fast and convenient without sacrificing flavor.
Make a large rotisserie chicken, shred the meat, portion what you need, and freeze the rest. These taquitos are easy to repeat and excellent for feeding a crowd.
Baked Honey Lime Chicken Taquitos
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Ingredients
Honey Lime Chicken Taquitos:
- 3 cups cooked shredded chicken, (rotisserie chicken works great)
- 2 Tbsp fresh lime juice
- ⅓ cup honey
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp kosher salt
- 2 cups shredded cheddar cheese
- 10 soft taco-sized flour tortillas
- 1 Tbsp olive oil
- 1 tsp kosher salt, for sprinkling on top
Cilantro Lime Cream:
- 1 cup light sour cream
- ⅓ cup green taco sauce, medium heat
- 1 Tbsp fresh lime juice
- ½ tsp salt
- ½ bunch fresh cilantro
Instructions
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Preheat oven to 350°F (175°C).
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In a large bowl, mix the shredded chicken with lime juice, honey, chili powder, cumin, garlic powder, and kosher salt until well coated.
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Lay tortillas flat. Divide the chicken evenly down the center of each tortilla and top with shredded cheddar. Roll each tortilla tightly and place seam-side down on a baking sheet sprayed with cooking spray.
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Brush the tops with olive oil and sprinkle with the teaspoon of kosher salt.
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Bake for 15 minutes total: bake 5 minutes, flip, bake 5 minutes, flip, then bake a final 5 minutes. Ensure the centers reach 165°F (74°C).
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While taquitos bake, combine light sour cream, green taco sauce, lime juice, salt, and cilantro in a blender or food processor and blend until smooth. Serve warm taquitos with the cilantro-lime cream for dipping. Enjoy!
Notes
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