Paleo Crispy Chicken Taquitos

Savor the irresistible crunch of these Paleo Crispy Chicken Taquitos, a deliciously wholesome twist on a classic favorite! Made with tender, spiced shredded chicken wrapped in grain-free coconut flour tortillas and baked to golden perfection, these taquitos are a dream for anyone following a paleo or gluten-free diet. Infused with lime juice and fresh cilantro for a burst of zesty flavor, they pair beautifully with salsa, guacamole, or your favorite paleo-friendly dipping sauce. With just 20 minutes of prep time and a crisp, satisfying texture achieved in the oven—no frying required—this recipe makes a perfect appetizer, snack, or light meal for the whole family. Whether you're craving something flavorful and crunchy or simply looking for a healthier alternative, these taquitos deliver in every bite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Rub the spice mixture evenly over both sides of the chicken breasts.

Step 5

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.

Step 6

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.

Step 7

Remove the chicken from the oven and allow it to cool slightly. Once cooled, shred the chicken using two forks.

Step 8

In a mixing bowl, combine the shredded chicken with lime juice and fresh chopped cilantro.

Step 9

Reduce the oven temperature to 350°F (175°C).

Step 10

Place about 2 tablespoons of chicken mixture onto each coconut flour tortilla and roll them tightly into taquitos.

Step 11

Place the taquitos seam-side down on the baking sheet and brush them lightly with avocado oil.

Step 12

Bake the taquitos for 10-12 minutes or until they are golden brown and crispy.

Step 13

Remove from the oven and let them cool slightly before serving.

Step 14

Serve your Paleo Crispy Chicken Taquitos with a side of salsa, guacamole, or a paleo-friendly dipping sauce.

Nutrition Facts

Serving size	(730.2g)

Amount per serving	% Daily Value*
Calories	1747.2

Total Fat 93.6g	0%
Saturated Fat 32.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 328.7mg	0%
Sodium 2710.0mg	0%
Total Carbohydrate 73.7g	0%
Dietary Fiber 42.2g	0%
Total Sugars 8.6g
Protein 140.1g	0%

Vitamin D 0IU	0%
Calcium 153.5mg	0%
Iron 8.6mg	0%
Potassium 549.1mg	0%

*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.

Source of Calories

Fat: 49.6%

Protein: 33.0%

Carbs: 17.4%