Chicken taquitos seem like the kind of thing you give up forever when you embrace the world of Paleo food. But all you need is a little imagination. Nick is showing us the way with his Paleo chicken taquitos, so bring it on, Taco Tuesday!
No tortillas in this recipe – we’re using chicken breasts pounded nice and thin, and then we’re filling them with bacon and flavorful peppers and onions. Nick has culinary ninja tips for tenderizing that chicken – it involves lots of plastic wrap – and keeping that bacon crisp. Plus, he’s showing you exactly how to roll these babies up for that classic taquito shape.
This is a triple-threat recipe, with recipes for the chicken taquitos, a chipotle salsa and a quick guacamole. Because every taquito needs a dipping sauce, and sometimes two is better than one.
There’s a little legwork to pull this one together, but it’s easier than you think and it’s all well worth it in the end. So here’s to Taco Tuesday, and to…“Keep It Paleo!”
Paleo Chicken Taquitos with Salsa Chipotle and Guac
Ingredients for Taquitos:
- 2 boneless, skinless chicken breast, cut on a bias into three pieces each
- 3 slices of bacon, chopped
- Paleo Grind Cheechako Tako seasoning, as needed
- 1 small yellow onion, small dice
- 1 poblano/pasilla pepper, small dice
- 1 clove garlic, smashed and chopped
- Olive oil, as needed
Ingredients for Salsa Chipotle:
- 1 cup tomato puree
- 2 chipotles in adobo or 1 teaspoon chipotle powder
- 1 lime, juiced
- ¼ bunch of cilantro, rough chop
- Kosher salt, to taste
Ingredients for quick Guac:
- 2 avocados, pitted and removed from skin
- ¼ red onion, small dice
- ¼ jalapeno, small dice
- 1 lime, juiced
- Kosher salt, to taste
- Pre-heat a cast iron skillet over medium-high heat. Add bacon to pan to brown. Move the bacon to one side of the pan once fat has started to render from bacon and add chopped garlic. Stir to incorporate with bacon. Move bacon back to one side of the pan and add pepper and onion to the open space. Turn heat down to medium and allow to cook for 3-5 minutes and then stir all ingredients together. (If you do this to early, the bacon won’t continue to crisp up)
- Layer two large pieces of plastic wrap onto the counter and lay chicken pieces onto the plastic. Cover with a second layer of plastic wrap and pound the chicken out with a meat tenderizer, doing your best to keep them in rectangular shapes. Once his is achieved, remove the top layer of plastic and season each piece with Cheechako Tako seasoning.
- Cut the heat on the pan and divide the mixture evenly onto each piece of pounded chicken, just down from the top so that when rolled, the chicken will meet chicken and not just the filling. Roll into logs. Season top side of each log with Cheechako Tako seasoning.
- Turn heat back to medium-high and place olive oil in the pan. Sprinkle a thin layer of Cheechako Tako seasoning into the oil. Place chicken logs into the pan, seam side down. Allow to cook for 4-5 minutes and then rotate each piece until each side is browned and cooked through,approx. twenty minutes.
- While the taquitos are cooking, prepare the Salsa Chipotle by placing all ingredients into a blender. Blitz and pour into a small dish.
- Mix up the quick guacamole and place into a small dish.
- Once the chicken taquitos are nicely browned and cooked through, plate them. Add your dishes of salsa and guac for dipping and Enjoy!
“Keep It Paleo!”
Our protein comes from our Chicken. One chicken breast cooked is usually around 6oz, so therefore we have 12 protein blocks from the chicken. We also get an additional block from the bacon because 3 strips equal one block. Therefore we have a total of 13 protein blocks.
From our taquitos, we have one and a half carb blocks. We get one from the yellow onion as it will give us about ½ cup. Additionally we get ½ block from the poblano pepper.
From the Salsa we have 2.5 blocks. We get 2 blocks from the puree, where 1 block equals ½ cup. And we get about ½ block from the juiced lime.
From the Guac we have one block, half from the onion, as it probably gives us about ¼ of a cup, and ½ from the lime juice.
Our total carb blocks for all the recipe is 5.
Our fats come from our avocado. One avocado gives us about 8 fat blocks as one tablespoon equals one block. Therefore we get 16 fat blocks from the avocado.
Our protein and fats are very close in balance and our carbs are about half of the protein.