Quick, simple, dairy-free and gluten-free...music to my ears! These chicken taquitos taste so much more indulgent than they are, and don’t be fooled by their size, they’re surprisingly filling! Oh, and don’t forget all the things for dipping- it’s guacamole, salsa, and dairy-free Greek yogurt on every bite for me!
INGREDIENTS 1 pkg gluten-free tortillas (I use Siete cassava flour) 1 rotisserie chicken, shredded (you can also boil 4 chicken breasts and shred) 1/2 cup white onion, diced 1 Tbsp avocado oil (more to cover bottom of skillet to fry taquitos) 1 Tbsp cumin 1 Tbsp garlic powder 1 tsp chili powder 1 Tbsp fresh lime juice Optional Dips: guacamole, salsa, dairy-free yogurt
HOW TO MAKE -Pour 1 Tbsp avocado oil in a small skillet over medium heat and sauté onion until edges start to brown. -In a medium bowl, combine shredded chicken, sautéed onion, spices, and lime juice.
-Stir to coat chicken. -In the same skillet over medium heat, place a tortilla and warm on each side for about 5 seconds (makes them pliable and easier to roll). Be careful, turning and removing the tortilla will be HOT! -Place warmed tortilla on a flat surface, and add 2-3 Tbsp of chicken mixture in a line to the first third of the tortilla (closest to you). -Carefully roll the tortilla up (away from you), and set aside seam side down. Repeat last 3 steps until all tortillas are filled and rolled. -Pour enough avocado oil in a large skillet to cover the bottom over medium to medium high heat. -Carefully place each taquito seam side down in the skillet. -Crisp until golden brown on each side (only takes a few minutes). -Serve with dipping sauces of your choice.
I had this Carrot Habanero Soup and also the Korean Steak. I must say they were amazingly good! I mean they were really, really good! Get you some!