Recipes Weeknight Dinners

Crispy Chicken Taquitos (gluten & dairy-free)

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There are so many things to love about Mexican food: the cheese, crispy tortillas, juicy beef or chicken but sometimes I want it on a weekday! Usually I save that stuff for my weekends but I wanted to have a version that was healthier to make any day. You guys know that I try to keep it clean during the week and then go exploring and adventuring on the weekends and eat all the things!

This chicken taquitos recipe is flavorful, crispy, salty and everything you could want in a taquito. I decided to make it gluten and dairy free to lighten it up a little bit.


Ok so the pressure cooker has been my new best friend. This is the one I have if you’re curious. Anyway, you can even put frozen chicken in here. So normally my chicken isn’t frozen but, regardless I get it into the pressure cooker, add a little bit of chicken or veggie broth, cumin, lime juice, salt, pepper, garlic, and onions. Key Tip: You don’t want too any more than 1/4 – ½ cup of liquid in here or you’ll have soup. THEN it only takes 25-35 minutes until it’s juicy shredded, goodness. I also added some dairy-fee cheddar shreds, you can alternatively also do cashew queso and it would be equally delicious. They get rolled up in a corn tortilla and crisped up in the oven!


We all know I love a good sauce or things to dip my favorite foods in. I really wanted to keep this super simple and of course, dairy free. I went with a roasted tomatillo guasacaca – which I know… you’re like um, a what?! Have you ever seen those things in the grocery store that look like green tomatoes? Well I guess, essentially they are – however this is a tomatillo. They have to be roasted or boiled before you eat them. I made it SUPER simple for you guys and just boiled these babies up wit some smashed garlic, onions, salt and cumin to infuse them with flavor. If you’re not familiar with guasacaca it’s basically an avocado salsa, so I really wanted to fuse the two. Once the tomatillos have been boiled for a while everything gets thrown in the blender until smooth and voila!

chicken taquitos recipe

This is perfect for a weeknight meal or if you’re having friends over. I would account for at least 3 taquitos per person. This particular chicken taquitos recipe makes about 15 taquitos.

chicken taquitos recipe

If the taquitos aren’t enough and you want to make a side, I’ve listed a few suggestions for you below!

Side Suggestions:

Cuban Black Beans

Tostones with Basil Mojo

Cocktail Suggestions (if we’re gettin’ real fancy):

Grapefruit Cinnamon Margarita

Cherry Berry Lime Kombucharita


Salted Caramel Popcorn Rice Krispy Treats

Bananas Foster Lava Cake

chicken taquitos recipe

There are so many combinations and pairings you could do if you are having friends or family over. One of the things I like to do is have a complete theme night like Mexican, or Chinese and have the entire meal reflect that from appetizer to entrée to dessert and cocktail. That’s when I have the most fun planning and making everything. It’s so fun when you sit down to eat what you’ve just created so have fun in the kitchen you guys! The best part about cooking is that the measurements will NOT sabotage you – they can be whatever you want them to be. If you don’t like cilantro (like me) DON’T ADD IT. Do you see any cilantro in these taquitos or guasacaca? Nope. Make these recipes your own! I’m always here for questions.

Crispy Chicken Taquitos

Course Dinner
Cuisine Mexican
Prep Time 35 minutes
Cook Time 25 minutes
Servings 15 Taquitos
Author Jordan Elbaum



  • 2 chicken breasts
  • 1/2 lime juiced
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 c bone broth
  • 1 onion
  • 15 corn tortillas
  • 1 Cup Dairy Free Shredded Cheddar

Tomatillo Guasacaca

  • 4 tomatillos
  • 1 sm onion
  • 1 garlic clove
  • 1 tsp cumin
  • 1/2 avocado
  • 1/2 tsp salt
  • 1/2 lime



  • Add all ingredients except for tortillas to a pressure cooker and cook on high pressure for 25-35 minutes or until chicken is easily shredded
  • Tomatillo Guasacaca
  • Add ingredients through cumin to sauce pot and cover with water. Bring to boil, lower the heat back down to simmer for 15 minutes. strain.
  • Add avocado, lime, salt and cumin and blend until smooth


  • Add 1 tbs of shredded chicken to the left center of a tortilla, top with 1tsp or so of shredded cheddar. I like to rtotate the tortilla so the filling is at the bottom and roll it up as tightly as you can.
  • Lay on a greased baking sheet. Drizzle or spray the tops of the taquitos with olive oil and sprinkle with sea salt
  • Bake at 350° for 15-20 minutes or until crispy