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Shredded Beef Taquitos with Grilled Corn Salsa and Creamy Guacamole via Mince Republic

Shredded Beef Taquitos with Grilled Corn Salsa and Creamy Guacamole

  • Author: Kayla
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-8 1x


A recipe for Shredded Beef Taquitos with Grilled Corn Salsa and Creamy Guacamole. An easy Mexican food recipe for a crowd.



  • 3 cups Shredded Beef (recipe here)
  • 1216 Corn Tortillas
  • 1/4 cup Olive Oil
  • Grilled Corn on the Cob: 1 corn on the cob, grilled
  • 1 jalapeno
  • 1/4 cup minced red onion
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1 tsp cumin
  • juice of 1 lime
  • 1/4 cup minced cilantro
  • Creamy Guacamole: 2 Avocados
  • 1/2 cup Greek Yogurt
  • juice of 1 lime
  • 1 tspn salt
  • For Topping:
  • Cotija Cheese
  • Crema, Greek Yogurt, Sour Cream
  • Pickled Red Onions
  • Grilled Corn Salsa (recipe above)
  • Creamy Guacamole (recipe above)


  1. In a bowl, mix together all grilled corn salsa recipes. Put in the fridge. Let chill for at least 15 minutes (the longer you let it sit the more the flavors develop).
  2. In another bowl, mix all creamy guacamole ingredients together. Put in fridge until ready to serve.
  3. Add Shredded Beef to corn tortilla and roll tortilla up. Continue with all tortillas.
  4. Heat olive oil in a pan over medium heat. Add taquitos seam side down (where the tortilla ends) into the oil. Allow to cook until crispy about 2-3 minutes then flip. Keep cooking and flipping until all sides are crispy but not burnt.
  5. Once taquitos are cooked, top with creamy guacamole, grilled corn salsa, cotija cheese and other toppings of choice such as Pickled Red Onions or Crema.


The amount of Shredded Beef and Corn Tortillas you use is really up to you and depends on the amount of people you’re trying to serve. This recipe is easily scalable.

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