#paleo appetizer

[wholerestart-blog]

Crab Cakes & Spicy Aioli

New Post has been published on https://wholerestart.com/crab-cakes-spicy-aioli/

Crab Cakes & Spicy Aioli

Recently I attended a dinner party which was a seafood boil. The hostess made these amazing looking crab cakes loaded with all of the things I don’t eat.

Since then I have been obsessed with creating a Crab Cake that is Paleo, which means it has to be gluten-free, dairy-free, refined-sugar-free, grain-free, etc.!

After a few failed experiments I am so happy to post this Crab Cakes-Paleo recipe!

It wasn’t easy to find a way to make them stick together and taste good.

Processed with VSCO with u3 preset

However, I am so pleased with this recipe it is going to become a new staple in our family.

Delicious Yellowbird, Jalapeño Hot Sauce, 9.8 oz” rel=”noopener noreferrer”>Jalapeno Sauce to add to your crab cakes and to mix with your mayo to make spicy Aioli!

You will love these Crab Cakes that are Paleo and Whole30 eligible. As always try them out and let me know how they turn out!

Print Recipe

Crab Cakes & Spicy Aioli

These delicious Crab Cakes are Paleo and Whole30 approved. They taste great and are a quick and easy meal or appetizer.

Prep Time15 mins

Cook Time6 mins

Total Time21 mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: crab cakes, paleo appetizer, whole30

Servings: 4 people

Author: Elizabeth Robin

Ingredients

Crab Cakes

8 oz Lump Crab Meat

1 tbsp Mayo Must be Paleo/Whole30 approved

1 egg

1/4 cup almond flour plus more for coating

1 red bell pepper diced

1 tbsp chopped fresh cilantro diced

1 bunch green onion dark green parts only, diced

1 lime juice only

1/2 tsp salt

1 tsp hot pepper sauce see note for which one I like!

coconut oil for frying I use the liquid form of it

Spicy Aioli

3 tbsp Mayo paleo approved

3 tsp pepper sauce

Instructions

Mix all ingredients in a bowl

On a piece of wax paper or a plastic cutting board spread additional almond flour

Form mixed ingredients into patty's

Coat both sides in almond flour

Heat pan over medium heat with coconut oil covering the bottom.

Fry crab cakes for 3 minutes per side

Mix ingredients for aioli and add to the top of crab cakes. Garnish with cilantro and squeeze additional lime over top. Enjoy!

Notes

I love the Mayo by Primal Kitchen for this, you can order it online or find it in your local health food store.  Additionally, you can make your own try this recipe.

This Jalapeno sauce by Yellow Bird is excellent and has all-natural ingredients.

Looking for healthy recipes? Check my recipe index!

[wholerestart-blog]

Crab Cakes & Spicy Aioli

New Post has been published on https://wholerestart.com/crab-cakes-spicy-aioli/

Crab Cakes & Spicy Aioli

Recently I attended a dinner party which was a seafood boil. The hostess made these amazing looking crab cakes loaded with all of the things I don’t eat.

Since then I have been obsessed with creating a Crab Cake that is Paleo, which means it has to be gluten-free, dairy-free, refined-sugar-free, grain-free, etc.!

After a few failed experiments I am so happy to post this Crab Cakes-Paleo recipe!

It wasn’t easy to find a way to make them stick together and taste good.

Processed with VSCO with u3 preset

However, I am so pleased with this recipe it is going to become a new staple in our family.

Delicious Yellowbird, Jalapeño Hot Sauce, 9.8 oz” rel=”noopener noreferrer”>Jalapeno Sauce to add to your crab cakes and to mix with your mayo to make spicy Aioli!

You will love these Crab Cakes that are Paleo and Whole30 eligible. As always try them out and let me know how they turn out!

Print Recipe

Crab Cakes & Spicy Aioli

These delicious Crab Cakes are Paleo and Whole30 approved. They taste great and are a quick and easy meal or appetizer.

Prep Time15 mins

Cook Time6 mins

Total Time21 mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: crab cakes, paleo appetizer, whole30

Servings: 4 people

Author: Elizabeth Robin

Ingredients

Crab Cakes

8 oz Lump Crab Meat

1 tbsp Mayo Must be Paleo/Whole30 approved

1 egg

1/4 cup almond flour plus more for coating

1 red bell pepper diced

1 tbsp chopped fresh cilantro diced

1 bunch green onion dark green parts only, diced

1 lime juice only

1/2 tsp salt

1 tsp hot pepper sauce see note for which one I like!

coconut oil for frying I use the liquid form of it

Spicy Aioli

3 tbsp Mayo paleo approved

3 tsp pepper sauce

Instructions

Mix all ingredients in a bowl

On a piece of wax paper or a plastic cutting board spread additional almond flour

Form mixed ingredients into patty's

Coat both sides in almond flour

Heat pan over medium heat with coconut oil covering the bottom.

Fry crab cakes for 3 minutes per side

Mix ingredients for aioli and add to the top of crab cakes. Garnish with cilantro and squeeze additional lime over top. Enjoy!

Notes

I love the Mayo by Primal Kitchen for this, you can order it online or find it in your local health food store.  Additionally, you can make your own try this recipe.

This Jalapeno sauce by Yellow Bird is excellent and has all-natural ingredients.

Looking for healthy recipes? Check my recipe index!

[wholerestart-blog]

Crab Cakes & Spicy Aioli

New Post has been published on https://wholerestart.com/crab-cakes-spicy-aioli/

Crab Cakes & Spicy Aioli

Recently I attended a dinner party which was a seafood boil. The hostess made these amazing looking crab cakes loaded with all of the things I don’t eat. Since then I have been obsessed with creating a Crab Cake that is Paleo, which means it has to be gluten-free, dairy-free, refined-sugar-free, grain-free, etc.!

After a few failed experiments I am so happy to post this Crab Cakes-Paleo recipe! It wasn’t easy to find a way to make them stick together and taste good. However, I am so pleased with this recipe it is going to become a new staple in our family.

You will love these Crab Cakes that are Paleo and Whole30 eligible. As always try them out and let me know how they turn out!

Print Recipe

Crab Cakes & Spicy Aioli

These delicious Crab Cakes are Paleo and Whole30 approved. They taste great and are a quick and easy meal or appetizer.

Prep Time15 mins

Cook Time6 mins

Total Time21 mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: crab cakes, paleo appetizer, whole30

Servings: 4 people

Author: Elizabeth Robin

Ingredients

Crab Cakes

8 oz Lump Crab Meat

1 tbsp Mayo Must be Paleo/Whole30 approved

1 egg

1/4 cup almond flour plus more for coating

1 red bell pepper diced

1 tbsp chopped fresh cilantro diced

1 bunch green onion dark green parts only, diced

1 lime juice only

1/2 tsp salt

1 tsp hot pepper sauce see note for which one I like!

coconut oil for frying I use the liquid form of it

Spicy Aioli

3 tbsp Mayo paleo approved

3 tsp pepper sauce

Instructions

Mix all ingredients in a bowl

On a piece of wax paper or a plastic cutting board spread additional almond flour

Form mixed ingredients into patty's

Coat both sides in almond flour

Heat pan over medium heat with coconut oil covering the bottom.

Fry crab cakes for 3 minutes per side

Mix ingredients for aioli and add to the top of crab cakes. Garnish with cilantro and squeeze additional lime over top. Enjoy!

Notes

I love the Mayo by Primal Kitchen for this, you can order it online or find it in your local health food store.  Additionally, you can make your own try this recipe.

This Jalapeno sauce by Yellow Bird is excellent and has all-natural ingredients.

Looking for healthy recipes? Check my recipe index!

[wholerestart-blog]

Paleo-mazing Taquitos

New Post has been published on https://wholerestart.com/paleo-mazing-taquitos/

Paleo-mazing Taquitos

This recipe is the kind of recipe that is so amazing it makes my Paleo Chicken Fajitas jealous. These Paleo-mazing Taquitos are the perfect comfort food without all of the harmful ingredients. Just in time for football season make these for your next tailgate or for dinner tonight.

Kitehill Dairy-Free cream cheese

My kids love these and my oldest ate so many he had to lay on the floor for a while afterward!

You can not believe how delicious these are and easy to make. Plus you can save extra filling in the freezer or refrigerator for a quick lunch later…..and off I go to make one right now.

Taquito ready to cook, get them as skinny as you can.

Did I mention that these are amazing…oh right, I did. You won’t be disappointed in this Paleo compliant Chicken Taquito recipe.

Print Recipe

Paleo-mazing Taquitos

These Taquitos are paleo-approved delicious for dinner or appetizers! They are perfect for your next tailgate.

Prep Time15 mins

Cook Time25 mins

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: instant pot, mexican dinner, mexican instant pot, paleo appetizer, paleo dinner, paleo mexican, paleo tailgate, taquitos

Equipment

Pressure cooker, Instant Pot

Ingredients

10-15 Cassava flour tortilla mine were cassava flour, see recipe notes.

8 oz Dairy-free cream cheese I use Kitehill

1/2 cup oil of choice olive or avocado works well

Taco Seasoning

1 tbsp Chili powder

1 tsp cumin

1/2 tsp Himalayan Pink Sea Salt

1 tsp Oregano

1/2 tsp pepper

Shredded Chicken

1 jalapeno seeds removed for less spice

2 lbs Chicken breast Shredded-I use a standard 3 pack of boneless, skinless

1 juice of lime

1/2 cup water

Pico

1 bunch Green Onions Green tops diced, white ends discarded

2 Roma tomatoes diced

2 tbsp Cilantro fresh, chopped

2 limes just the juice

Instructions

Taco Seasoning

Mix all ingredients for taco seasoning in a small bowl and set aside

Shredded Chicken

Place chicken on a clean works surface and pat dry.

Coat both sides of chicken with taco seasoning mix. Patting it in so it doesn't fall off

Add water, seasoned chicken, and Jalapeno to an Instant Pot (you can also bake the chicken in an oven see recipe notes below).

Pressure cook chicken breasts for 12-14 minutes or until no longer pink in center

While your chicken cooks dice your green onions, tomatoes, and cilantro and mix together with the juice of one lime.

Quick-release instant pot and shred chicken. I add mine to my stand mixer with the paddle attachment and beat to shred. Be careful to keep your seasoning on top and shred into the chicken.

Taquito Filling

If you used a stand mixer to shred your chicken add all of the remaining ingredients for the taquito filling to your mixer.

Add the juice of the remaining 2 limes and mix together in your stand mixer. Alternatively mix your cream cheese, pico, and lime juice with a hand mixer and then stir in your shredded chicken.

Making the Taquitos

Heat oil of choice over medium-high heat until a tiny piece of tortilla dropped in sizzles. Be sure you have at least a 1/4 inch of oil in the bottom of your pan.

Add about 1-2 tbsp of filling to the far side of your tortilla and roll up tight and skinny

Place taquitos seam side down in preheated oil

Cook in oil for 2-3 minutes per side or until the outside of your shell begins to get golden and crisp

Serve with homemade guacamole and salsa! Save any remaining filling in your refrigerator for up to 3 days or in your freezer for up three weeks.

Notes

You can buy or make your tortillas.  I personally love the Siete tortillas and use them for this recipe and my fajita recipe.  If you want to make your tortillas I love this recipe.

Your cream cheese will need to be dairy-free.  There are lots of brands and options available at your local supermarket.

The instant pot makes this recipe quick, however you can find my oven version of shredded chicken here.

Stand mixers make the best-shredded chicken but if you don’t have one use two forks to shred your chicken after letting it rest for about 5-10 minutes.

[wholerestart-blog]

Paleo-mazing Taquitos

New Post has been published on https://wholerestart.com/paleo-mazing-taquitos/

Paleo-mazing Taquitos

This recipe is the kind of recipe that is so amazing it makes my Paleo Chicken Fajitas jealous. These Paleo-mazing Taquitos are the perfect comfort food without all of the harmful ingredients. Just in time for football season make these for your next tailgate or for dinner tonight.

Kitehill Dairy-Free cream cheese

My kids love these and my oldest ate so many he had to lay on the floor for a while afterward!

You can not believe how delicious these are and easy to make. Plus you can save extra filling in the freezer or refrigerator for a quick lunch later…..and off I go to make one right now.

Taquito ready to cook, get them as skinny as you can.

Did I mention that these are amazing…oh right, I did. You won’t be disappointed in this Paleo compliant Chicken Taquito recipe.

Print Recipe

Paleo-mazing Taquitos

These Taquitos are paleo-approved delicious for dinner or appetizers! They are perfect for your next tailgate.

Prep Time15 mins

Cook Time25 mins

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: instant pot, mexican dinner, mexican instant pot, paleo appetizer, paleo dinner, paleo mexican, paleo tailgate, taquitos

Equipment

Pressure cooker, Instant Pot

Ingredients

10-15 Cassava flour tortilla mine were cassava flour, see recipe notes.

8 oz Dairy-free cream cheese I use Kitehill

1/2 cup oil of choice olive or avocado works well

Taco Seasoning

1 tbsp Chili powder

1 tsp cumin

1/2 tsp Himalayan Pink Sea Salt

1 tsp Oregano

1/2 tsp pepper

Shredded Chicken

1 jalapeno seeds removed for less spice

2 lbs Chicken breast Shredded-I use a standard 3 pack of boneless, skinless

1 juice of lime

1/2 cup water

Pico

1 bunch Green Onions Green tops diced, white ends discarded

2 Roma tomatoes diced

2 tbsp Cilantro fresh, chopped

2 limes just the juice

Instructions

Taco Seasoning

Mix all ingredients for taco seasoning in a small bowl and set aside

Shredded Chicken

Place chicken on a clean works surface and pat dry.

Coat both sides of chicken with taco seasoning mix. Patting it in so it doesn't fall off

Add water, seasoned chicken, and Jalapeno to an Instant Pot (you can also bake the chicken in an oven see recipe notes below).

Pressure cook chicken breasts for 12-14 minutes or until no longer pink in center

While your chicken cooks dice your green onions, tomatoes, and cilantro and mix together with the juice of one lime.

Quick-release instant pot and shred chicken. I add mine to my stand mixer with the paddle attachment and beat to shred. Be careful to keep your seasoning on top and shred into the chicken.

Taquito Filling

If you used a stand mixer to shred your chicken add all of the remaining ingredients for the taquito filling to your mixer.

Add the juice of the remaining 2 limes and mix together in your stand mixer. Alternatively mix your cream cheese, pico, and lime juice with a hand mixer and then stir in your shredded chicken.

Making the Taquitos

Heat oil of choice over medium-high heat until a tiny piece of tortilla dropped in sizzles. Be sure you have at least a 1/4 inch of oil in the bottom of your pan.

Add about 1-2 tbsp of filling to the far side of your tortilla and roll up tight and skinny

Place taquitos seam side down in preheated oil

Cook in oil for 2-3 minutes per side or until the outside of your shell begins to get golden and crisp

Serve with homemade guacamole and salsa! Save any remaining filling in your refrigerator for up to 3 days or in your freezer for up three weeks.

Notes

You can buy or make your tortillas.  I personally love the Siete tortillas and use them for this recipe and my fajita recipe.  If you want to make your tortillas I love this recipe.

Your cream cheese will need to be dairy-free.  There are lots of brands and options available at your local supermarket.

The instant pot makes this recipe quick, however you can find my oven version of shredded chicken here.

Stand mixers make the best-shredded chicken but if you don’t have one use two forks to shred your chicken after letting it rest for about 5-10 minutes.

[wholerestart-blog]

Paleo-mazing Taquitos

New Post has been published on https://wholerestart.com/paleo-mazing-taquitos/

Paleo-mazing Taquitos

This recipe is the kind of recipe that is so amazing it makes my Paleo Chicken Fajitas jealous. These Paleo-mazing Taquitos are the perfect comfort food without all of the harmful ingredients. Just in time for football season make these for your next tailgate or for dinner tonight.

Kitehill Dairy-Free cream cheese

My kids love these and my oldest ate so many he had to lay on the floor for a while afterward!

You can not believe how delicious these are and easy to make. Plus you can save extra filling in the freezer or refrigerator for a quick lunch later…..and off I go to make one right now.

Taquito ready to cook, get them as skinny as you can.

Did I mention that these are amazing…oh right, I did. You won’t be disappointed in this Paleo compliant Chicken Taquito recipe.

Print Recipe

Paleo-mazing Taquitos

These Taquitos are paleo-approved delicious for dinner or appetizers! They are perfect for your next tailgate.

Prep Time15 mins

Cook Time25 mins

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: instant pot, mexican dinner, mexican instant pot, paleo appetizer, paleo dinner, paleo mexican, paleo tailgate, taquitos

Equipment

Pressure cooker, Instant Pot

Ingredients

10-15 Cassava flour tortilla mine were cassava flour, see recipe notes.

8 oz Dairy-free cream cheese I use Kitehill

1/2 cup oil of choice olive or avocado works well

Taco Seasoning

1 tbsp Chili powder

1 tsp cumin

1/2 tsp Himalayan Pink Sea Salt

1 tsp Oregano

1/2 tsp pepper

Shredded Chicken

1 jalapeno seeds removed for less spice

2 lbs Chicken breast Shredded-I use a standard 3 pack of boneless, skinless

1 juice of lime

1/2 cup water

Pico

1 bunch Green Onions Green tops diced, white ends discarded

2 Roma tomatoes diced

2 tbsp Cilantro fresh, chopped

2 limes just the juice

Instructions

Taco Seasoning

Mix all ingredients for taco seasoning in a small bowl and set aside

Shredded Chicken

Place chicken on a clean works surface and pat dry.

Coat both sides of chicken with taco seasoning mix. Patting it in so it doesn't fall off

Add water, seasoned chicken, and Jalapeno to an Instant Pot (you can also bake the chicken in an oven see recipe notes below).

Pressure cook chicken breasts for 12-14 minutes or until no longer pink in center

While your chicken cooks dice your green onions, tomatoes, and cilantro and mix together with the juice of one lime.

Quick-release instant pot and shred chicken. I add mine to my stand mixer with the paddle attachment and beat to shred. Be careful to keep your seasoning on top and shred into the chicken.

Taquito Filling

If you used a stand mixer to shred your chicken add all of the remaining ingredients for the taquito filling to your mixer.

Add the juice of the remaining 2 limes and mix together in your stand mixer. Alternatively mix your cream cheese, pico, and lime juice with a hand mixer and then stir in your shredded chicken.

Making the Taquitos

Heat oil of choice over medium-high heat until a tiny piece of tortilla dropped in sizzles. Be sure you have at least a 1/4 inch of oil in the bottom of your pan.

Add about 1-2 tbsp of filling to the far side of your tortilla and roll up tight and skinny

Place taquitos seam side down in preheated oil

Cook in oil for 2-3 minutes per side or until the outside of your shell begins to get golden and crisp

Serve with homemade guacamole and salsa! Save any remaining filling in your refrigerator for up to 3 days or in your freezer for up three weeks.

Notes

You can buy or make your tortillas.  I personally love the Siete tortillas and use them for this recipe and my fajita recipe.  If you want to make your tortillas I love this recipe.

Your cream cheese will need to be dairy-free.  There are lots of brands and options available at your local supermarket.

The instant pot makes this recipe quick, however you can find my oven version of shredded chicken here.

Stand mixers make the best-shredded chicken but if you don’t have one use two forks to shred your chicken after letting it rest for about 5-10 minutes.

[wholerestart-blog]

Paleo-mazing Taquitos

New Post has been published on https://wholerestart.com/paleo-mazing-taquitos/

Paleo-mazing Taquitos

This recipe is the kind of recipe that is so amazing it makes my Paleo Chicken Fajitas jealous. These Paleo-mazing Taquitos are the perfect comfort food without all of the harmful ingredients. Just in time for football season make these for your next tailgate or for dinner tonight.

Kitehill Dairy-Free cream cheese

My kids love these and my oldest ate so many he had to lay on the floor for a while afterward!

You can not believe how delicious these are and easy to make. Plus you can save extra filling in the freezer or refrigerator for a quick lunch later…..and off I go to make one right now.

Taquito ready to cook, get them as skinny as you can.

Did I mention that these are amazing…oh right, I did. You won’t be disappointed in this Paleo compliant Chicken Taquito recipe.

Print Recipe .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * fill: #343434;

0 from 0 votes

Paleo-mazing Taquitos

These Taquitos are paleo-approved delicious for dinner or appetizers! They are perfect for your next tailgate.

Prep Time15 mins

Cook Time25 mins

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: instant pot, mexican dinner, mexican instant pot, paleo appetizer, paleo dinner, paleo mexican, paleo tailgate, taquitos

Equipment

Pressure cooker, Instant Pot

Ingredients

10-15 Cassava flour tortilla mine were cassava flour, see recipe notes.

8 oz Dairy-free cream cheese I use Kitehill

1/2 cup oil of choice olive or avocado works well

Taco Seasoning

1 tbsp Chili powder

1 tsp cumin

1/2 tsp Himalayan Pink Sea Salt

1 tsp Oregano

1/2 tsp pepper

Shredded Chicken

1 jalapeno seeds removed for less spice

2 lbs Chicken breast Shredded-I use a standard 3 pack of boneless, skinless

1 juice of lime

1/2 cup water

Pico

1 bunch Green Onions Green tops diced, white ends discarded

2 Roma tomatoes diced

2 tbsp Cilantro fresh, chopped

2 limes just the juice

Instructions

Taco Seasoning

Mix all ingredients for taco seasoning in a small bowl and set aside

Shredded Chicken

Place chicken on a clean works surface and pat dry.

Coat both sides of chicken with taco seasoning mix. Patting it in so it doesn't fall off

Add water, seasoned chicken, and Jalapeno to an Instant Pot (you can also bake the chicken in an oven see recipe notes below).

Pressure cook chicken breasts for 12-14 minutes or until no longer pink in center

While your chicken cooks dice your green onions, tomatoes, and cilantro and mix together with the juice of one lime.

Quick-release instant pot and shred chicken. I add mine to my stand mixer with the paddle attachment and beat to shred. Be careful to keep your seasoning on top and shred into the chicken.

Taquito Filling

If you used a stand mixer to shred your chicken add all of the remaining ingredients for the taquito filling to your mixer.

Add the juice of the remaining 2 limes and mix together in your stand mixer. Alternatively mix your cream cheese, pico, and lime juice with a hand mixer and then stir in your shredded chicken.

Making the Taquitos

Heat oil of choice over medium-high heat until a tiny piece of tortilla dropped in sizzles. Be sure you have at least a 1/4 inch of oil in the bottom of your pan.

Add about 1-2 tbsp of filling to the far side of your tortilla and roll up tight and skinny

Place taquitos seam side down in preheated oil

Cook in oil for 2-3 minutes per side or until the outside of your shell begins to get golden and crisp

Serve with homemade guacamole and salsa! Save any remaining filling in your refrigerator for up to 3 days or in your freezer for up three weeks.

Notes

You can buy or make your tortillas.  I personally love the Siete tortillas and use them for this recipe and my fajita recipe.  If you want to make your tortillas I love this recipe.

Your cream cheese will need to be dairy-free.  There are lots of brands and options available at your local supermarket.

The instant pot makes this recipe quick, however you can find my oven version of shredded chicken here.

Stand mixers make the best-shredded chicken but if you don’t have one use two forks to shred your chicken after letting it rest for about 5-10 minutes.

[wholerestart-blog]

Paleo-mazing Taquitos

New Post has been published on https://wholerestart.com/paleo-mazing-taquitos/

Paleo-mazing Taquitos

This recipe is the kind of recipe that is so amazing it makes my Paleo Chicken Fajitas jealous. These Paleo-mazing Taquitos are the perfect comfort food without all of the harmful ingredients. Just in time for football season make these for your next tailgate or for dinner tonight.

Kitehill Dairy-Free cream cheese

My kids love these and my oldest ate so many he had to lay on the floor for a while afterward!

You can not believe how delicious these are and easy to make. Plus you can save extra filling in the freezer or refrigerator for a quick lunch later…..and off I go to make one right now.

Taquito ready to cook, get them as skinny as you can.

Did I mention that these are amazing…oh right, I did. You won’t be disappointed in this Paleo compliant Chicken Taquito recipe.

Print Recipe .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * fill: #343434;

0 from 0 votes

Paleo-mazing Taquitos

These Taquitos are paleo-approved delicious for dinner or appetizers! They are perfect for your next tailgate.

Prep Time15 mins

Cook Time25 mins

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: instant pot, mexican dinner, mexican instant pot, paleo appetizer, paleo dinner, paleo mexican, paleo tailgate, taquitos

Equipment

Pressure cooker, Instant Pot

Ingredients

10-15 Cassava flour tortilla mine were cassava flour, see recipe notes.

8 oz Dairy-free cream cheese I use Kitehill

1/2 cup oil of choice olive or avocado works well

Taco Seasoning

1 tbsp Chili powder

1 tsp cumin

1/2 tsp Himalayan Pink Sea Salt

1 tsp Oregano

1/2 tsp pepper

Shredded Chicken

1 jalapeno seeds removed for less spice

2 lbs Chicken breast Shredded-I use a standard 3 pack of boneless, skinless

1 juice of lime

1/2 cup water

Pico

1 bunch Green Onions Green tops diced, white ends discarded

2 Roma tomatoes diced

2 tbsp Cilantro fresh, chopped

2 limes just the juice

Instructions

Taco Seasoning

Mix all ingredients for taco seasoning in a small bowl and set aside

Shredded Chicken

Place chicken on a clean works surface and pat dry.

Coat both sides of chicken with taco seasoning mix. Patting it in so it doesn't fall off

Add water, seasoned chicken, and Jalapeno to an Instant Pot (you can also bake the chicken in an oven see recipe notes below).

Pressure cook chicken breasts for 12-14 minutes or until no longer pink in center

While your chicken cooks dice your green onions, tomatoes, and cilantro and mix together with the juice of one lime.

Quick-release instant pot and shred chicken. I add mine to my stand mixer with the paddle attachment and beat to shred. Be careful to keep your seasoning on top and shred into the chicken.

Taquito Filling

If you used a stand mixer to shred your chicken add all of the remaining ingredients for the taquito filling to your mixer.

Add the juice of the remaining 2 limes and mix together in your stand mixer. Alternatively mix your cream cheese, pico, and lime juice with a hand mixer and then stir in your shredded chicken.

Making the Taquitos

Heat oil of choice over medium-high heat until a tiny piece of tortilla dropped in sizzles. Be sure you have at least a 1/4 inch of oil in the bottom of your pan.

Add about 1-2 tbsp of filling to the far side of your tortilla and roll up tight and skinny

Place taquitos seam side down in preheated oil

Cook in oil for 2-3 minutes per side or until the outside of your shell begins to get golden and crisp

Serve with homemade guacamole and salsa! Save any remaining filling in your refrigerator for up to 3 days or in your freezer for up three weeks.

Notes

You can buy or make your tortillas.  I personally love the Siete tortillas and use them for this recipe and my fajita recipe.  If you want to make your tortillas I love this recipe.

Your cream cheese will need to be dairy-free.  There are lots of brands and options available at your local supermarket.

The instant pot makes this recipe quick, however you can find my oven version of shredded chicken here.

Stand mixers make the best-shredded chicken but if you don’t have one use two forks to shred your chicken after letting it rest for about 5-10 minutes.