Description
This easy gluten-free chicken taquitos recipe features tender shredded chicken mixed with fresh vegetables, creamy mayo, and zesty lime, rolled in cassava flour tortillas and pan-fried to crispy perfection. Perfect for a quick snack or light meal, these taquitos offer bold flavors with a satisfying crunch, served best with guacamole and salsa.
Ingredients
Scale
Taquito Filling
- 2 Cups Shredded Chicken
- 1/2 Cup Diced Bell Pepper
- 1/3 Cup Diced Red Onion
- 1/4 Cup Mayo (Primal Kitchen avocado oil mayo recommended)
- 3 Tablespoons Lime Juice (fresh squeezed preferred)
- 2 Tablespoons Chopped Cilantro
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
Tortillas
- 8 Cassava Flour Tortillas (brands like Siete Foods and Rise & Puff)
For Cooking
- Avocado oil or olive oil spray for skillet
Instructions
- Prepare the Filling: In a large bowl, combine shredded chicken, diced bell pepper, diced red onion, mayo, lime juice, chopped cilantro, chili powder, garlic powder, and salt. Mix thoroughly with a stiff spatula or spoon until all ingredients are well incorporated.
- Preheat the Skillet: Place a cast iron or nonstick skillet over medium heat. Lightly spray the pan with avocado oil or olive oil to prevent sticking and allow it to heat up properly before cooking the taquitos.
- Warm the Tortillas: Warm two cassava flour tortillas at a time by wrapping them in a damp paper towel and microwaving for 15-20 seconds. This softens the tortillas and makes them easier to roll without cracking.
- Assemble the Taquitos: Spoon a generous amount of the chicken filling onto each warm tortilla, then tightly roll the tortilla to enclose the filling, ensuring no filling spills out the sides.
- Cook the Taquitos: Place the rolled taquitos seam side down on the preheated skillet. Cook for about 5 minutes on one side until golden brown, then flip and cook for an additional 4-5 minutes until the other side is also crisp and golden.
- Serve: Remove the taquitos from the skillet and serve them over a bed of fresh romaine lettuce. Pair with guacamole and salsa for dipping to enhance the flavors and enjoy your crispy gluten-free chicken taquitos.
Notes
- Use fresh lime juice for the best flavor in the filling.
- Preheating the skillet is crucial to achieve a crispy exterior without sticking.
- Warming tortillas prevents cracking and makes rolling easier.
- Use cassava flour tortillas to keep this recipe gluten-free.
- Leftover taquitos can be reheated in a skillet or oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Frying
- Cuisine: Mexican
Keywords: gluten-free chicken taquitos, cassava flour tortillas, easy chicken taquitos, crispy taquitos, Mexican snack, low carb taquitos
