Oven “Fried” bird Taquitos are a wholesome twist on your favorite Mexican meals appetizer, store heaps of calories by way of baking in preference to frying! Gluten loose.

Talking of that, I’m horrible, the previous day I promised you wings and these days I provide you with chicken taquitos. (see sluggish cooker wings or oven baked wings inside the intervening time!)

In case you love Mexican food as an awful lot as I do, virtually test out this roundup of healthy Mexican meals I put together for Cinco De Mayo.  It has over 30 healthier Mexican food food to satisfy any yearning, each time!


Now lower back to this top notch bomb taquito recipe which takes your typical taquito calorie bomb and lightens it up via the use of bird and baking in preference to deep frying the taquitos. I additionally snuck in a few greens, however I promise you won’t’ taste them! manner more healthy than a restaurant model or frozen meals, however still just as crunchy and scrumptious.

Plus with all of the calories you saved you get to dip it in a touch greater guac right (I advise my more highly spiced guacamole or sneaky lightened up guacamole).

The bonus is, i was amazed at how easy this all got here collectively. I thought it'd be hard work in depth with the rolling of the taquitos but the entire issue became prepared in approximately 35 minutes!



  • ½ medium onion
  • 1 medium zucchini
  • 1 T  avocado oil 
  • 1 lb ground chicken
  • 3 T Chili Powder
  • 1 tsp ground cumin
  • ½ tsp salt
  • 12 6 inch corn tortillas
  • ¾ cup shredded pepper jack


  1. Preheat oven to 425F and line a baking sheet with foil, grease with oil or cooking spray 
  2. Shred Zucchini using the large holes of a box grater, squeeze dry in a clean kitchen towel (should have 2 cups.)
  3. Heat oil in a large skillet over medium-high heat. Add zucchini, ground chicken, chili powder, onions, cumin and salt. to pan and cook, stirring until the chicken is cooked through 8-10 minutes.
  4. Spread tortillas out on a baking sheet in two overlapping rows. Bake until hot, about 2 minutes, transfer to a plate and cover.
  5. Line the baking sheet with foil or parchment paper (for easier clean up) and coat with cooking spray. Place 6 tortillas on a clean cutting board or extra pan. Working quickly, spread a generous ¼ cup chicken mixture along the bottom third of a tortilla, sprinkle with about 1T cheese and tightly roll into a cigar shape.
  6. Generously coat the top and sides of taquitos with cooking spray. Sprinkle the top with salt, liberally. Bake the taquitos until browned and crispy, 14 to 18 minutes.
  7. Serve with spicy guacamole!

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