Description
The best crispy Gluten-Free Chicken Taquitos! This easy skillet recipe creates delicious, golden-brown taquitos packed with a creamy, zesty chicken and vegetable filling. A perfect quick dinner or appetizer!
Ingredients
8 Cassava Flour Tortillas
2 Cups Shredded Chicken
½ Cup Diced Bell Pepper
⅓ Cup Diced Red Onion
¼ Cup Mayo (avocado oil mayo is great)
3 Tablespoons Fresh Lime Juice
2 Tablespoons Chopped Cilantro
1 Teaspoon Chili Powder
½ Teaspoon Garlic Powder
½ Teaspoon Salt
Instructions
1. In a large bowl, add all filling ingredients (shredded chicken through salt) and mix together until well combined.
2. Preheat a large cast iron or nonstick skillet over medium heat. Lightly spray with avocado or olive oil.
3. Warm two tortillas at a time on a damp paper towel in the microwave for about 15-20 seconds to make them pliable.
4. Fill each warm tortilla with a large spoonful of the chicken mixture and tightly roll it up.
5. Place the taquito seam-side down in the hot skillet. Repeat until all taquitos are in the pan.
6. Cook for about 5 minutes until the first side is golden brown and crispy.
7. Flip the taquitos and cook for an additional 4-5 minutes until the second side is also golden brown.
8. Serve immediately with your favorite dips like guacamole and salsa.
Notes
Warm Your Tortillas: Don’t skip the step of microwaving the tortillas briefly. This is the key to preventing them from cracking when you roll them.
Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days.
Reheating: For best results and to regain crispiness, reheat leftovers in an air fryer for a few minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer, Dinner
- Method: Pan-frying, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos
- Calories: 204
- Sugar: 2g
- Sodium: 411mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 29mg