I love this taquitos recipe because you can make it in the air-fryer or in the oven, doesn’t matter what oven you prefer. You can play with the filling and make whatever theme you like. For example, Korean: bulgogi beef with cabbage and carrots. Vegan: with assorted wild mushrooms and shredded cabbage. Breakfast: egg and sausage… The world is yours, my friend! They’re crunchy and delicious and incredibly satisfying. Gluten-free if you choose to use corn tortillas and very easy to veganize (is that a word?). If you’d like to just take a look at a 1 minute video, click here. Taquitos, Anyway You want Recipe – Makes 10 For the filling: 2 tbsps olive oil 1 cup chopped portobello mushrooms 1 cup julienned onions 1 cup julienned peppers 1 tsp salt 1 tbsp cumin 1 1/2 cups shredded chicken 1/2 cup shredded cheese (I used Oaxaca) 10 corn tortillas Optional: sprayable coconut oil For topping 1/4 cup diced white onions 1/4 cup chopped cilantro Method In a pan over high-medium heat, add the olive …