Crispy, Oven-Fried Chicken Taquitos

Crispy, Oven-Fried Chicken Taquitos

My kids are obsessed with taquitos. I am NOT obsessed with fryer oils that are loaded with omega-6's that produce HNE in their body. The inflammation and oxidative stress produced from fried foods is a REAL bummer.

  • Do I fear monger my kids with this information? NO
  • Do they eat foods from a fryer sometimes? YES
  • Do I eat these foods sometimes? YES
  • Is it ideal? NO
  • Do I freak out about it? Also, NO!

Instead, I try to lower the quantity and make more at home. When we head out to a restaurant that has french fries, I have them order the broccoli side and my boys split both. I focus on adding as many free radical scavenging, antioxidants and phytochemicals as I possibly can that I know they will eat.

I talk about benefits and balance over the “bad”. And if I feel like they’ve had too many fried foods, it’s on me to get cooking in the kitchen! That’s where I come up with cool stuff like this...

  • Prep Time

    15 minutes

  • Total Time

    4 hours 25 minutes

  • Servings


  • Freezer Friendly



  • 4-8 chicken breasts
  • 1 packet of Siete taco seasoning (or homemade)
  • 2-4 tbsp of avocado oil
  • 8-12 grain-free tortillas (using 2x 6-pack Siete Almond Flour tortillas)


  1. Place 4 to 8 chicken breast in your slow cooker with 6-12 ounces of chicken bone broth and a packet of taco seasoning.
  2. Cook chicken for 4 hours on high or 6 hours on low, then shred chicken. 
  3. Preheat oven to 400 degrees.
  4. Drizzle 1-2 tbsp of avocado oil onto a parchment paper lined sheet pan.
  5. Rub grain-free tortillas in the oil to coat both sides. Add shredded chicken to the tortillas, roll tightly into taquitos, and repeat until you have used up your chicken.
  6. Place the taquitos back onto the parchment lined baking tray and cook in the oven for 15 minutes, or until golden brown and crispy on the outside. Serve with your favorite salsa and homemade guacamole!