Description
These Crispy Chicken Taquitos are a delicious and easy weeknight meal featuring gluten-free cassava flour tortillas filled with a flavorful mixture of shredded chicken, bell peppers, and spices. Quickly cooked in a cast iron skillet until golden and crispy, they’re perfect served with fresh romaine, guacamole, and salsa for a satisfying, vibrant dinner.
Ingredients
Scale
Filling
- 2 cups Shredded Chicken (use rotisserie chicken for convenience)
- 1 cup Diced Bell Pepper (mix colors for a vibrant look)
- 1/2 cup Diced Red Onion (substitute with yellow onion if preferred)
- 1/4 cup Mayonnaise (swap for avocado for a healthy twist)
- 2 tablespoons Lime Juice (opt for freshly squeezed for best taste)
- 1/4 cup Chopped Cilantro (omit if cilantro isn’t your favorite)
- 1 teaspoon Chili Powder (adjust according to spice tolerance)
- 1 teaspoon Garlic Powder (for bolder flavor, use fresh garlic)
- 1 teaspoon Salt (adjust according to dietary needs)
Assembly
- 6 pieces Cassava Flour Tortillas (other gluten-free tortillas can be used)
- Avocado oil spray (for cooking)
Instructions
- Preheat the skillet: Preheat your cast iron skillet over medium heat and lightly spray it with avocado oil to prepare for cooking the taquitos.
- Prepare the filling: In a large bowl, combine shredded chicken, diced bell pepper, diced red onion, mayonnaise, lime juice, chopped cilantro, chili powder, garlic powder, and salt. Mix thoroughly to allow the flavors to meld beautifully together.
- Soften tortillas: Microwave two cassava flour tortillas at a time on a damp paper towel for 15-20 seconds. This softens them and makes rolling easier without cracking.
- Fill and roll taquitos: Place a generous spoonful of the chicken mixture onto each softened tortilla and roll them up tightly, securing the filling inside.
- Cook taquitos: Place the rolled taquitos seam-side down in the preheated skillet. Cook for about 5 minutes until the underside turns golden brown and crispy.
- Flip and finish cooking: Carefully flip each taquito and continue cooking for another 4-5 minutes until both sides are perfectly crispy and golden.
- Serve: Serve the crispy chicken taquitos on a bed of fresh romaine lettuce, garnished with guacamole and salsa for a colorful, fresh accompaniment.
Notes
- For a healthier alternative, swap mayonnaise for mashed avocado in the filling.
- If you dislike cilantro, omit it or substitute with fresh parsley for a milder flavor.
- You can adjust the chili powder amount to suit your preferred spice level.
- Using cassava flour tortillas keeps this recipe naturally gluten-free; other gluten-free tortillas can be used but may vary in softness and cooking time.
- Microwaving the tortillas softened prevents cracking when rolling.
- Cooking in a cast iron skillet ensures even crisping; alternatively, a non-stick skillet may be used.
- Store any leftover taquitos refrigerated in an airtight container and reheat in a skillet or oven to maintain crispiness.
