Dairy-Free Crispy Chicken Taquitos
Indulge in the irresistible crunch and bold flavors of these Dairy-Free Crispy Chicken Taquitos! Perfectly seasoned shredded chicken, infused with smoky paprika and zesty spices, is lovingly rolled into tender corn tortillas and baked to golden, crispy perfection without a hint of dairy. This easy recipe is a healthier take on a Mexican classic, featuring high-heat avocado oil for a satisfying crunch and a garnish of fresh cilantro, green onions, and lime wedges for a burst of freshness. Ideal for weeknight dinners, game-day snacks, or anytime you’re craving a versatile, crowd-pleasing dish, these taquitos are ready in under 45 minutes and pair beautifully with your favorite salsa. Dairy-free, oven-baked, and utterly delicious—this gluten-free recipe is a must-try!
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Recipe Information
Ingredients
- 2 pieces boneless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces corn tortillas
- 0.25 cup avocado oil (or any high-heat oil)
- 3 stalks green onions, chopped
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
- 1 cup salsa, for serving
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large skillet over medium heat, add olive oil and let it heat up.
Season the chicken breasts with cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper.
Place the chicken in the skillet and cook for 7-8 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it cool slightly before shredding it with two forks.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving them for about 30 seconds to make them more pliable.
Place a few tablespoons of shredded chicken onto each tortilla and top with some chopped green onions and cilantro.
Roll each tortilla tightly around the filling and place seam-side down on the baking sheet.
Brush the taquitos lightly with avocado oil, then bake in the preheated oven for 15 minutes or until golden brown and crispy.
Serve the taquitos hot, garnished with lime wedges and accompanied by salsa for dipping.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4372 mg | 190% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 20.2 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 515 mg | 40% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2961 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
