Description
These gluten-free chicken taquitos are perfectly crisp, flavorful, and easy to make. Made with cassava flour tortillas, shredded chicken, fresh veggies, and creamy avocado mayo — all rolled and lightly fried for the perfect golden crunch!
Ingredients
For the Taquitos
8 Cassava Flour Tortillas (Siete or Rise & Puff work best)
2 cups Shredded Chicken (cooked)
½ cup Diced Bell Pepper (any color)
⅓ cup Diced Red Onion
¼ cup Avocado Oil Mayo
3 tbsp Fresh Lime Juice
2 tbsp Chopped Cilantro
1 tsp Chili Powder
½ tsp Garlic Powder
½ tsp Salt
Avocado Oil Spray (or olive oil) for cooking
Instructions
-
Make the Filling
In a large bowl, combine shredded chicken, bell pepper, red onion, mayo, lime juice, cilantro, and seasonings. Mix well until evenly coated. -
Preheat the Skillet
Heat a cast iron or nonstick skillet over medium heat and spray lightly with avocado oil. -
Warm the Tortillas
Place two tortillas on a damp paper towel and microwave for 15–20 seconds to soften. -
Fill and Roll
Spoon the chicken mixture into the center of each tortilla and roll tightly. Place seam side down. -
Cook Until Golden
Arrange taquitos in the skillet in a single layer. Cook for 4–5 minutes per side until golden and crispy. Avoid high heat to prevent burning. -
Serve and Enjoy
Serve hot with guacamole, salsa, and a sprinkle of fresh cilantro.
Notes
- Prevent Cracks: Always warm tortillas before rolling.
- Light Oil: You only need a small spray of oil for crispiness.
- Air Fry Option: Cook at 400°F (200°C) for 8–10 minutes, flipping halfway.
- Make Ahead: Prepare filling 1–2 days in advance and refrigerate.
- Protein Swap: Try ground turkey or beef for a flavor change.
- Prep Time: 15 min
- Cook Time: 10 min
- Cuisine: Mexican