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Oven Fried Taquitos with Lime Dipping Sauce

Get all of the yum, with none of the guilt with this Baked Chicken Taquitos Recipe! Baked Taquitos are elevated with a lime dipping sauce that will have the whole family coming back for more.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 259kcal


  • 1 medium zucchini grated
  • 2 teaspoons coconut oil
  • 1 ¼ pound chicken or tempeh pulsed in a food processor or diced very fine
  • 1 cup organic corn
  • ½ cup chicken broth
  • 3 tablespoons chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon chipotle chili powder
  • ½ teaspoon salt
  • 24 organic corn tortillas I use the smaller sprouted corn
  • 6 ounces cheddar cheese shredded
  • olive oil spray
  • Lime Dipping Sauce
  • ¾ cup 2% Greek Yogurt
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 1- 2 teaspoons garlic minced (to taste)
  • ½ teaspoon cumin
  • ¼ teaspoon chipotle chile powder
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground black pepper


  • Preheat oven to 420 degrees. Line a baking sheet with parchment paper and spray well with olive oil spray.
  • Shred zucchini using a food processor or box grater. Place a colander over a bowl and place zucchini in colander. Sprinkle well with salt and allow to sit for 10 minutes.
  • Heat coconut oil in a large skillet. Add zucchini, chicken, corn, chicken broth, chili powder, onion powder, garlic powder, cumin, chipotle chili powder and salt. Cook until the chicken is cooked through.
  • Working one at a time, heat tortillas in a dry skillet then spread ¼ cup of chicken mixture and top with cheese. Roll tightly into a cigar shape and place on prepared baking sheet. Repeat with the remaining tortillas. Spray well with oill.
  • Bake for 15 to 18 minutes, until crispy and brown.
  • Sauce
  • Combine all ingredients in a small bowl. Refrigerate until serving.


Notes: If you are having a hard time with your tortillas breaking, trying increasing the heat of your skillet. I used organic sprouted corn tortillas, which are slightly smaller than regular corn tortillas. If you use regular corn tortillas you may have fewer taquitos.


Calories: 259kcal | Carbohydrates: 29g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 399mg | Potassium: 303mg | Fiber: 4g | Sugar: 2g | Vitamin A: 875IU | Vitamin C: 5.8mg | Calcium: 174mg | Iron: 1.6mg