Paleo Chicken Taquitos
These Paleo Chicken Taquitos are crispy, flavorful, and allergen-friendly, making them a perfect healthy twist on the classic Mexican dish. Packed with tender chicken and a creamy dairy-free filling, they’re baked or air-fried to golden perfection. Serve them with salsa or cilantro ranch for a crowd-pleasing meal or appetizer!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 people (makes 12 taquitos) 1x
- Category: Main Dish/Appetizer
- Cuisine: Mexican
Ingredients
- 12 paleo tortillas (e.g., cassava flour tortillas)
- 1 cup chicken broth (unsalted preferred)
- 1/2 cup dairy-free milk (coconut or almond milk works well)
- 2 tablespoons tapioca starch (or potato/arrowroot starch)
- 2 tablespoons taco seasoning
- 5 cups finely chopped steamed chicken breast
- 2 cups dairy-free Mexican or cheddar cheese (shredded)
- Cooking oil spray (avocado oil recommended)
- Salt, to taste
Optional toppings: Salsa, cilantro ranch dressing, guacamole, lime wedges
Instructions
Step 1: Make the Sauce
In a medium pot over medium heat, whisk together chicken broth, dairy-free milk, taco seasoning, and tapioca starch. Stir continuously until the mixture thickens into a smooth sauce (about 3–4 minutes). Remove from heat.
Step 2: Prepare the Filling
Combine the sauce, chopped chicken breast, and shredded dairy-free cheese in a large bowl. Mix until evenly coated and creamy.
Step 3: Assemble Taquitos
Warm tortillas briefly in a dry skillet to make them pliable. Place about 1/3 cup of filling down the center of each tortilla. Roll tightly into a cigar shape and place seam-side down on a foil-lined baking sheet or air fryer basket.
Step 4: Bake or Air Fry
Spray taquitos generously with cooking oil spray and sprinkle lightly with salt for crispiness.
- Oven Method: Bake at 425°F for 12–15 minutes until golden brown and crispy.
- Air Fryer Method: Air fry at 350°F for about 10 minutes until crispy.
Serve hot with salsa or cilantro ranch dressing on the side.
Notes
Serving Suggestions:
Pair these taquitos with Mexican rice, refried beans, or a fresh green salad topped with avocado slices for a complete meal. Garnish with fresh cilantro and lime wedges for added brightness.
Tips & Tricks:
- Warm tortillas before rolling to prevent cracking.
- Don’t overfill the tortillas to avoid tearing during assembly.
- Flip taquitos halfway through cooking for even crispiness.
Storage & Reheating:
Store cooked taquitos in an airtight container in the fridge for up to 4 days. Reheat in an oven at 350°F for 10–15 minutes or in an air fryer at 350°F for about 5 minutes. To freeze, let taquitos cool completely before storing in a freezer-safe container for up to 3 months. Reheat directly from frozen using an oven or air fryer.
Find it online: https://paleo.recipes/chicken-taquitos/