Soy-Free Crispy Chicken Taquitos
Indulge in the ultimate Tex-Mex delight with these **Soy-Free Crispy Chicken Taquitos**, a crowd-pleasing recipe that’s bursting with flavor and free from soy! These golden, crunchy rolls are packed with a savory filling of shredded chicken breast perfectly seasoned with garlic, cumin, paprika, and a hint of chili powder, then mixed with melted cheddar and Monterey Jack cheeses, fresh cilantro, and scallions. Wrapped in warm corn tortillas and fried to a delightful crisp, these taquitos come together in just under an hour, making them perfect for busy weeknight dinners or festive occasions. Serve them with your favorite salsa, creamy guacamole, or a dollop of tangy sour cream for an unforgettable appetizer or main dish. Don’t miss out on this soy-free, cheesy, and utterly crispy indulgence!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.25 teaspoon Chili powder
- 1 cup Cheddar cheese, shredded
- 0.5 cup Monterey Jack cheese, shredded
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Green onions, chopped
- 1 cup Vegetable oil (for frying)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, add the olive oil and heat until shimmering.
Season the chicken breasts with salt, black pepper, garlic powder, onion powder, cumin, paprika, and chili powder.
Cook the chicken in the skillet for about 5-7 minutes on each side, or until fully cooked and juices run clear.
Remove the chicken from the heat and shred using two forks.
In a medium-sized bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, chopped cilantro, and green onions. Mix well.
Warm the corn tortillas in the microwave or a dry skillet to make them pliable for rolling.
Place about 2 tablespoons of the chicken mixture on each tortilla, roll tightly from edge to edge, and secure with a toothpick if needed.
Fill a large, heavy-bottomed pot or pan with vegetable oil to about an inch depth and heat over medium-high heat.
Once the oil is hot (around 350°F/175°C), carefully place a few taquitos seam side down in the oil. Do not overcrowd the pan.
Fry each taquito for 3-4 minutes, turning occasionally, until golden brown and crispy.
Remove the taquitos from the oil and drain on paper towels to remove excess oil.
Repeat the frying process for all remaining taquitos.
Arrange the cooked taquitos on a baking sheet and place in the preheated oven for 5 minutes just to ensure they are warm and the cheese is fully melted.
Serve immediately with your choice of salsa, guacamole, or sour cream.
Nutrition Facts
Calories |
4926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.0 g | 451% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 5067 mg | 220% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 5.6 g | ||
| Protein | 204.9 g | 410% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1606 mg | 124% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2470 mg | 53% | |
*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.
