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! I like to serve with a side of original RightRice spruced up with some cilantro and spices. Oh, and don’t forget all the things for dipping- it’s guacamole, salsa, and dairy-free Greek-style yogurt on every bite for me!
INGREDIENTS 1 pkg Siete tortillas (I use cassava flour) 1 rotisserie chicken, shredded (you can also boil 4 chicken breasts and shred) 1/2 medium white onion, chopped 1 Tbsp avocado oil (more to cover bottom of skillet to fry taquitos) 1 Tbsp cumin 1 Tbsp garlic powder 1 Tbsp chili powder 1/2 lime, juiced Optional Dips: guacamole, salsa (I use Rick's Salsa Co. and Yellowbird Organic Habanero), and dairy-free yogurt (I use Kite Hill Greek-style 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. -In the same skillet over medium heat, place a tortilla and warm on each side for about 10 seconds (makes them 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 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.