Gluten-Free Crunchy Crispy Tacos
Gluten-Free Crunchy Crispy Tacos
Ingredients
For the Tacos
- 8 gluten-free tortillas, Xtreme Wellness brand recommended
- 2 cups cooked chicken, chopped
- 1 1/2 cups cheddar cheese, shredded
- 2 tablespoons vegetable oil, or as needed for frying
For the Pico de Gallo
- 1 tomato, chopped
- 1/4 cup onion, finely chopped
- 1/3 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or to taste
For Serving
- 2 cups romaine lettuce, chopped
Instructions
- 1
Prepare the pico de gallo: In a small bowl, combine the chopped tomato, finely chopped onion, chopped cilantro, lime juice, and salt. Stir well and set aside to allow the flavors to meld.
⏱️ 5 min
- 2
Warm the gluten-free tortillas: Place 2-3 tortillas at a time on a microwave-safe plate and microwave for 10 seconds. This makes them more pliable and less likely to break when folding.
⏱️ 1 min
- 3
Heat a large skillet or frying pan over medium heat. Add 1-2 tablespoons of vegetable oil, ensuring the bottom of the pan is lightly coated.
⏱️ 2 min
- 4
Place a warmed tortilla into the oiled pan. Quickly add about 1/4 cup of chopped cooked chicken and 2-3 tablespoons of shredded cheddar cheese to one half of the tortilla.
⏱️ 1 min
- 5
Fold the tortilla in half, pressing gently with a spatula to secure the filling. Cook for 2-3 minutes, or until the underside is golden brown and crispy.
⏱️ 3 min
- 6
Carefully flip the taco and cook for another 2-3 minutes on the other side, until golden brown and the cheese is melted and bubbly. Remove the cooked taco from the pan and place it on a plate lined with paper towels to drain any excess oil.
⏱️ 3 min
- 7
Repeat steps 4-6 with the remaining tortillas, chicken, and cheese, adding more oil to the pan as needed.
⏱️ 10 min
- 8
Serve the crispy tacos immediately, topped with a generous spoonful of fresh pico de gallo and chopped romaine lettuce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Crunchy Crispy Tacos
For the Tacos
- 8 gluten-free tortillas, Xtreme Wellness brand recommended
- 2 cups cooked chicken, chopped
- 1 1/2 cups cheddar cheese, shredded
- 2 tablespoons vegetable oil, or as needed for frying
For the Pico de Gallo
- 1 tomato, chopped
- 1/4 cup onion, finely chopped
- 1/3 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt, or to taste
For Serving
- 2 cups romaine lettuce, chopped
Instructions
- 1
Prepare the pico de gallo: In a small bowl, combine the chopped tomato, finely chopped onion, chopped cilantro, lime juice, and salt. Stir well and set aside to allow the flavors to meld.
⏱️ 5 min - 2
Warm the gluten-free tortillas: Place 2-3 tortillas at a time on a microwave-safe plate and microwave for 10 seconds. This makes them more pliable and less likely to break when folding.
⏱️ 1 min - 3
Heat a large skillet or frying pan over medium heat. Add 1-2 tablespoons of vegetable oil, ensuring the bottom of the pan is lightly coated.
⏱️ 2 min - 4
Place a warmed tortilla into the oiled pan. Quickly add about 1/4 cup of chopped cooked chicken and 2-3 tablespoons of shredded cheddar cheese to one half of the tortilla.
⏱️ 1 min - 5
Fold the tortilla in half, pressing gently with a spatula to secure the filling. Cook for 2-3 minutes, or until the underside is golden brown and crispy.
⏱️ 3 min - 6
Carefully flip the taco and cook for another 2-3 minutes on the other side, until golden brown and the cheese is melted and bubbly. Remove the cooked taco from the pan and place it on a plate lined with paper towels to drain any excess oil.
⏱️ 3 min - 7
Repeat steps 4-6 with the remaining tortillas, chicken, and cheese, adding more oil to the pan as needed.
⏱️ 10 min - 8
Serve the crispy tacos immediately, topped with a generous spoonful of fresh pico de gallo and chopped romaine lettuce.
⏱️ 2 min