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A stack of frozen taquitos cooked in the air fryer then arranged on a white plate in a pyramid-shaped pile.

Frozen Taquitos in the Air Fryer (Corn or Flour!)

This foolproof method for cooking both corn and flour taquitos give you perfectly crispy rolled tacos without deep frying.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield:1 serving

Equipment

  • air fryer
  • Cooking spray safe for air fryers, optional

Ingredients

  • frozen taquitos corn or flour
  • homemade avocado salsa optional, for serving, see Notes

Instructions

To Cook Frozen Taquitos in the Air Fryer

  • Preheat air fryer to 400° Fahrenheit. Once air fryer is preheated, remove basket and lightly spray basket with cooking spray if desired.
    Overhead view of crispy frozen corn taquitos in an air fryer basket on a white countertop.
  • Place frozen taquitos in air fryer basket in one even layer, being careful not to stack taquitos or overcrowd basket. Work in batches as needed if cooking multiple servings. For extra crispy taquitos, lightly spray tops of taquitos with cooking spray.
  • Place basket of frozen taquitos in air fryer. For corn taquitos, cook 5 minutes initially. For flour taquitos, cook 8 minutes initially. Check taquitos after initial cooking time and continue cooking in 2-minute increments, checking after each increment, until desired doneness is achieved. See Notes below.
  • Once desired doneness is achieved or taquitos are golden, crispy, and lightly browned on ends, remove taquitos from air fryer. Repeat until desired number of taquitos have been air fried, then serve warm with dipping sauce if desired.
    Overhead view of crispy cooked taquitos in an air fryer basket resting on a white and grey countertop.

To Reheat Frozen Taquitos in the Air Fryer

  • Preheat air fryer to 350° Fahrenheit. Once air fryer is preheated, remove basket.
  • Add leftover taquitos to preheated air fryer basket and place basket in air fryer. Cook taquitos 2 to 3 minutes or until taquitos are warmed-through. Repeat until all taquitos have been reheated, then serve warm with dipping sauce if desired.

Notes

  • This method works for any brand, any type, and any number of frozen taquitos. If you plan to cook several taquitos at once, work in batches as needed to avoid overcrowding the air fryer basket. Keep in mind that cook times can vary from one brand of frozen taquitos to another, so adjust as needed.
  • Corn Taquitos: Check corn taquitos after first 5 minutes, then again after 7 total minutes and 9 total minutes. Taquitos should be ready after no more than 9 minutes, but cooking times can vary from one air fryer to another. Remove taquitos from air fryer once desired doneness is achieved.
  • Flour Taquitos: Check flour taquitos after first 8 minutes, then again after 10 total minutes and 12 total minutes. Taquitos should be ready after no more than 12 minutes, but cooking times can vary from one air fryer to another. Remove taquitos from air fryer once desired doneness is achieved.

 

For the Avocado Salsa

Ingredients
  • 1 large, ripe avocado (halved, pit removed, peeled)
  • 1 whole fresh jalapeño (stem removed, pepper quartered, seeds removed if desired)
  • 1 cup water
  • 1 tablespoon white vinegar
  • ¾ teaspoon salt (more or less as desired)
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons diced onions
Instructions
  1. Add all ingredients to blender. Blend on high speed until mixture is completely smooth.
  2. Taste salsa after blending and adjust flavor, adding jalapeño, salt, cilantro, or onion as needed. If adding ingredients, blend mixture again until smooth.
  3. Once desired flavor is achieved, serve immediately or transfer salsa to airtight container and refrigerate until ready to enjoy.
For nutritional information of avocado salsa, please visit this post.

Nutrition

Serving Size: 1serving of taquitos, without salsa | Calories: 240kcal | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 380mg | Total Carbs: 26g | Fiber: 1g | Net Carbs: 25g | Vitamin A: 750IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 1mg
Recipe By:Cheryl Malik