Paleo Crispy Chicken Taquitos
Get ready to savor the irresistible crunch of Paleo Crispy Chicken Taquitos—perfectly seasoned, oven-baked delights that are as wholesome as they are satisfying. This gluten-free recipe swaps traditional tortillas for delicate coconut flour wraps, ensuring a paleo-friendly twist on an all-time favorite. Tender, spiced shredded chicken infused with zesty lime and fresh cilantro is snugly rolled into taquitos for maximum flavor in every bite. Brushed with avocado oil and baked to golden perfection, these taquitos are a healthier yet indulgent option for appetizers, snacking, or light dinner. Serve them alongside creamy guacamole, tangy salsa, or a paleo dipping sauce to round out this guilt-free, crowd-pleasing meal!
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Recipe Information
Ingredients
- 2 large chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 8 small coconut flour tortillas
- 2 tablespoons avocado oil
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the chicken breasts on a cutting board and cover them with plastic wrap. Pound the chicken to an even thickness using a meat mallet or rolling pin.
In a small bowl, mix together olive oil, garlic powder, onion powder, chili powder, cumin powder, sea salt, and black pepper to create a spice mixture.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat a skillet over medium-high heat and sear the chicken breasts for 3-4 minutes per side until golden brown but not fully cooked.
Transfer the seared chicken breasts to the prepared baking sheet and bake in the preheated oven for 15-20 minutes or until the chicken is fully cooked.
Remove the chicken from the oven and allow it to cool slightly. Once cooled, shred the chicken using two forks.
In a mixing bowl, combine the shredded chicken with lime juice and fresh chopped cilantro.
Reduce the oven temperature to 350°F (175°C).
Place about 2 tablespoons of chicken mixture onto each coconut flour tortilla and roll them tightly into taquitos.
Place the taquitos seam-side down on the baking sheet and brush them lightly with avocado oil.
Bake the taquitos for 10-12 minutes or until they are golden brown and crispy.
Remove from the oven and let them cool slightly before serving.
Serve your Paleo Crispy Chicken Taquitos with a side of salsa, guacamole, or a paleo-friendly dipping sauce.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2710 mg | 118% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 8.6 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 549 mg | 12% | |
*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.
