This recipe offers a quick and vibrant twist to your weeknight meal. The shredded chicken is seasoned with savory spices and rolled inside tender gluten free corn tortillas. Lightly fried to a crispy finish, they are paired with refreshing guacamole and salsa, making it a perfect Gluten Free Chicken delight.

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I’ve been working on this Easy Gluten Free Chicken Taquitos recipe and it’s quickly become one of my favorite weeknight dinners. Its a simple, hearty dish that is both gluten free and dairy free.

I used 2 cups of cooked shredded chicken, 10 to 12 small gluten free corn tortillas, along with 1/2 cup diced onion and 1/4 cup chopped fresh cilantro that really bring out the flavor. I also mix in 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder and salt and pepper to taste which makes the filling extra tasty yet light.

Then, I fry the rolled taquitos in 2 tablespoons of vegetable oil on a cast iron skillet until they are crispy outside. Its served fresh with guacamole made from ripe avocados and diced tomato along wit a zesty salsa made from diced tomatoes and chopped cilantro.

This recipe is not only packed with flavor but also offers a nutritional boost.

Why I Like this Recipe

1. I love how simple and fast this recipe comes together, making it perfect for a busy weeknight. Even with just a few ingredients, I still end up with these super tasty taquitos.
2. I like that it’s both gluten-free and dairy-free so I know it fits my sometimes picky dietary needs without sacrificing flavor.
3. The blend of spices with the shredded chicken just blows my mind – it gives every bite an awesome punch of flavor.
4. And the best part for me is the crispy texture of the fried tortillas paired with the creamy guacamole and fresh salsa; it just hits the spot every time.

Ingredients

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Cooked shredded chicken is high in protein, helps build muscle, and makes the dish hearty.
Gluten free corn tortillas supply essential carbohydrates and serve as a healthy substitute for wheat.
Diced onions add a hint of sweetness, extra fibre, and enhance the overall flavor.
Chopped fresh cilantro brings a bright taste and natural antioxidants with tasty vitamins.
Spices like cumin, chili, and garlic powder deliver a smoky zest to the dish.
Ripe avocados provide healthy fats and a creamy base for smooth guacamole.
Lime juice adds a tangy, sour note that brightens every bite.

Ingredient Quantities

2 cups cooked shredded chicken (about 2 small chicken breasts)

10 to 12 small gluten free corn tortillas

1/2 cup diced onion

1/4 cup chopped fresh cilantro

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

2 tablespoons vegetable oil for frying

For the guacamole: 2 ripe avocados, 1 small diced tomato, 1/4 cup finely chopped red onion, juice of 1 lime, salt to taste

For the salsa: 2 medium diced tomatoes, 1/4 cup chopped cilantro, 1 minced garlic clove, juice of 1 lime, salt and pepper to taste

How to Make this

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1. Mix the shredded chicken with diced onion, chopped cilantro, ground cumin, chili powder, garlic powder, salt and pepper in a bowl.

2. Warm the gluten free corn tortillas in a dry skillet or lightly damp paper towel in the microwave until they are soft and pliable.

3. Place a spoonful of the chicken mixture in the center of each tortilla then roll them up tightly.

4. Heat 2 tablespoons of vegetable oil in a cast iron skillet over medium heat until hot.

5. Fry the taquitos seam side down until lightly crisped and golden then flip and fry the other side briefly.

6. Remove the taquitos from the skillet and let them drain on paper towels.

7. To make the guacamole, mash the avocados in a bowl then stir in the diced tomato, finely chopped red onion, lime juice and salt.

8. For the salsa, combine diced tomatoes, chopped cilantro, minced garlic, lime juice, salt and pepper in another bowl.

9. Taste and adjust the seasoning in both the guac and salsa as needed.

10. Serve the crispy chicken taquitos with a side of fresh guacamole and salsa and enjoy your meal.

Equipment Needed

1. Large mixing bowl for combining shredded chicken and seasonings
2. Microwave safe plate and damp paper towel if using the microwave method for softening tortillas
3. Dry skillet for warming gluten free corn tortillas
4. Cast iron skillet for frying the taquitos
5. Tongs or spatula for flipping the taquitos in the skillet
6. Separate small mixing bowls for making the guacamole and salsa
7. Cutting board and sharp knife for dicing onions, tomatoes, and chopping cilantro
8. Paper towels for draining the fried taquitos
9. Serving plates for presenting the finished meal

FAQ

Q: Can i use store bought shredded chicken?

A: Yes, you can use store bought but make sure its well seasoned so your taquitos have loads of flavor.

Q: What if I dont have any gluten free corn tortillas?

A: You can try using gluten free flour tortillas instead, but just know the texture might be a little different.

Q: Do i have to fry these or can i bake them?

A: You can definitely bake them. Just preheat your oven to 400°F and bake for about 15 to 20 minutes until they turn crispy.

Q: How can i make sure my taquitos stay together while frying?

A: Make sure you roll them tight and not overfill each tortilla, this helps keeping all the yummy filling in.

Q: What sides go well with these taquitos?

A: They are fantastic served with homemade guacamole and salsa, plus a light salad if you want something extra.

Easy Gluten Free Chicken Taquitos Recipe Substitutions and Variations

Instead of the shredded chicken, you could use shredded turkey or even canned jackfruit for a plant-based twist.
If you can’t find gluten free corn tortillas, try using gluten free flour tortillas or even crisp lettuce wraps instead.
You can swap the diced onion for some finely chopped shallots or red onions if you prefer a milder taste.
If you’re not a fan of cilantro, parsley works pretty well as a substitute and gives a fresh flavor too.
Not into vegetable oil? Canola or avocado oil are good alternatives that you might already have on hand.

Pro Tips

1. Try using a damp paper towel in the microwave to warm the tortillas instead of just heating them dry in a skillet; it helps keep them soft and flexible so they don’t crack when you roll them up.
2. When frying the taquitos, make sure the oil is hot enough before you add them; if it’s too cool the tortillas will absorb too much oil and get soggy.
3. Roll the taquitos really tight so that the chicken stays inside even when the filling starts to heat up during frying.
4. Taste your guac and salsa as you make them and adjust the lime juice or salt if needed; sometimes a little extra zing makes all the difference in the final dish.

Easy Gluten Free Chicken Taquitos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Large mixing bowl for combining shredded chicken and seasonings
2. Microwave safe plate and damp paper towel if using the microwave method for softening tortillas
3. Dry skillet for warming gluten free corn tortillas
4. Cast iron skillet for frying the taquitos
5. Tongs or spatula for flipping the taquitos in the skillet
6. Separate small mixing bowls for making the guacamole and salsa
7. Cutting board and sharp knife for dicing onions, tomatoes, and chopping cilantro
8. Paper towels for draining the fried taquitos
9. Serving plates for presenting the finished meal

Ingredients

2 cups cooked shredded chicken (about 2 small chicken breasts)
10 to 12 small gluten free corn tortillas
1/2 cup diced onion
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons vegetable oil for frying
For the guacamole: 2 ripe avocados, 1 small diced tomato, 1/4 cup finely chopped red onion, juice of 1 lime, salt to taste
For the salsa: 2 medium diced tomatoes, 1/4 cup chopped cilantro, 1 minced garlic clove, juice of 1 lime, salt and pepper to taste

Directions

Mix the shredded chicken with diced onion, chopped cilantro, ground cumin, chili powder, garlic powder, salt and pepper in a bowl.
Warm the gluten free corn tortillas in a dry skillet or lightly damp paper towel in the microwave until they are soft and pliable.
Place a spoonful of the chicken mixture in the center of each tortilla then roll them up tightly.
Heat 2 tablespoons of vegetable oil in a cast iron skillet over medium heat until hot.
Fry the taquitos seam side down until lightly crisped and golden then flip and fry the other side briefly.
Remove the taquitos from the skillet and let them drain on paper towels.
To make the guacamole, mash the avocados in a bowl then stir in the diced tomato, finely chopped red onion, lime juice and salt.
For the salsa, combine diced tomatoes, chopped cilantro, minced garlic, lime juice, salt and pepper in another bowl.
Taste and adjust the seasoning in both the guac and salsa as needed.
Serve the crispy chicken taquitos with a side of fresh guacamole and salsa and enjoy your meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.