Heat oil in deep-fryer to 350º F.
In a large bowl, combine shredded chicken, cheese, salsa, lime juice, cumin, chili powder, garlic and onion.
Toss to mix together.
Spoon about 2 tablespoons of the chicken mixture onto the lower third of a tortilla.
Roll the tortilla as tightly as possible.
Repeat with remaining tortillas.
Fry tortillas 4 or 5 at a time, do not over crowd.
Cook for 3 to 5 minutes or until golden brown.
Once the tortillas float, fry for an additional minute.
Tortillas should be crisp.
Drain on paper towels.
Place a handful of shredded lettuce on each plate.
Divide taquitos between plates and serve with a dollop of salsa, sour cream and guacamole.