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California Avocado Chicken Taquitos

These California Avocado Chicken Taquitos with Fresh Avocado Salsa Verde are the most flavorful and good-for-you dinner you could ask for! (PS. They're paleo!)

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 10 taquitos

Ingredients

Ingredients:

  • 10 The Best Grain Free Tortillas sub 10 premade paleo tortillas
  • ¼ c Ghee divided
  • 1½ California Avocados Chopped
  • ¼ cup Cilantro Fine Chopped
  • ¼ cup Shallot Fine Diced
  • 3 tbsp Lime Juice
  • 1¼ lb Chicken Boneless skinless, Diced (I use 1 breast and 1 thigh, any type will do)
  • 1 Garlic Clove Minced
  • 1 tbsp Rice Vinegar
  • Salt to taste

Spice Blend

  • ¼ tsp Salt
  • ¼ tsp Ancho Chile Ground
  • ¼ tsp Smoked Paprika
  • ¼ tsp Cumin Ground
  • ¼ tsp Coriander Seed Ground
  • ¼ tsp Oregano Dried
  • ⅛ tsp Chipotle Ground
  • ⅛ tsp Clove Ground

Instructions

  1. Combine ingredients of the spice blend in a small bowl, stir together and set aside.

  2. Heat a large skillet over medium high heat with the 1 tbsp of ghee.

  3. When the pan is hot, add garlic to saute for a few seconds before adding the chicken and the spice blend. Stir and allow to cook a minute or two.
  4. When the chicken is beginning to appear mostly cooked add the rice vinegar and cook until there is no moisture left in the pan, stirring occasionally throughout. Remove from heat and set aside to cool a bit.
  5. In a large mixing bowl add the chopped avocado, shallot, cilantro, lime juice, and some salt to taste. Mix together with a fork, lightly mashing the avocado if needed. Leave the mixture fairly chunky.
  6. Add the chicken to the avocado and mix until just fully incorporated.

  7. Heat a large enough pan for a tortilla over medium heat, then warm the tortillas one at a time. About 15 seconds per side should do, you just want them warm enough so that they roll without splitting open. Place them in some foil (or a tortilla warmer if you have one)to keep them warm.

  8. Once all tortillas are ready, lay them out and put roughly a ¼c of the avocado filling in each, roll them, trying to spread the filling to the ends without falling out, then toothpick them closed, place on a tray until all are filled.
  9. Heat a small to medium saute pan with 3T of ghee over medium heat, place the tacos into the pan seam side down, cook for roughly 30 seconds to a minute, then turn, cook another 30 seconds to a minute and turn again, cook for 30 seconds to a minute then remove to a plate. Repeat this process until all tacos are cooked. You may use the same pan with ghee, remove any larger bits of filling that may have fallen out before adding the next batch. Depending on the size of your pan this may take 2-4 rounds of frying.

  10. Once all taquitos are fried, serve them with our Avocado Salsa Verde and any other fixings you like, such as, shredded lettuce and diced onions.

Recipe Video