Step 1

Remove the meat and skin from the chicken. Discard the bones. Use 2 forks to shred the meat and finely slice the skin. Transfer the meat and skin to a large bowl. Add the green shallot, coriander, cumin and oregano. Season. Stir well to combine.

Step 2

Place a tortilla on a clean work surface. Top with 3/4 cup chicken mixture. Brush edge with water. Roll up firmly to enclose filling. Press the edge to seal. Transfer to a tray, seam side down. Repeat with the remaining chicken mixture and tortillas.

Step 3

Pour enough oil into a frying pan to come 2-3cm up the side. Heat over high heat (the oil is ready when a small piece of tortilla sizzles when dropped into it). Place 4 taquitos, seam side down, in the pan and cook for 2 minutes. Turn and cook for a further 2 minutes or until crisp and golden. Transfer to a plate lined with paper towel to drain. Repeat with the remaining taquitos.

Step 4

Divide the lettuce among serving plates or spread over a platter. Place the taquitos on top. Sprinkle over the tomato and onion. Drizzle with the chipotle chilli sauce, sour cream and guacamole dip. Sprinkle with the parmesan and coriander.