Who doesn’t love crispy taquitos? These are made with my no-corn paleo tortillas lightly fried in coconut oil and then baked to crispy perfection.
8 Paleo Tortillas (I used my Paleo no-corn Tortillas, but you can substitute any you like)
2 Chicken Breasts or Thighs
1/2 tsp Oregano
1/2 tsp Onion Powder
1/2 tsp Cumin
1/2 tsp Sea Salt
Serve with Salsa, Guacamole and Cashew Cream Sauce
Cook the chicken with the spices. I like to put it in a crock pot with a little bit of water, (just to keep it from burning) and the spices along with the salt. I cook it on high for 4 hours or if I am going out for the day on low for 8 hrs. You could also boil the chicken or bake it. You just want to have it cooked and shredded before assembling the taquitos.
Pre-heat the oven to 350 degrees.
In a pan large enough to place the tortillas, add enough coconut oil so that it is about 1/4 in deep. Heat on medium until it is hot enough to fry the tortilla. If you place a little piece of tortilla in the oil, it should immediately start to bubble. Once the oil is hot enough, lightly fry the tortillas one at a time, only 10-15 seconds at a time. You only want to soften them up a bit, not fry them until they are crispy. Let the tortillas drain on a place covered with paper towel until you are ready to assemble the taquitos.
Assemble the taquitos by placing about 1 T of shredding chicken into the center of a tortilla, then roll it up and place it on a baking sheet. Do this until all of the tacos are ready. Then place in the preheated oven and bake for 30 min, turning once half way through the baking time. If they are not crispy enough after 30 min, give them another 5 min or so. Serve with a side of salsa, guacamole and cashew cream sauce. Enjoy!