Zylo AI Logo
recipes

Low Carb Chicken Taquitos w Marinated Avocado Shrimp Salad Recipe

Gluten Free
Lunch
Main Dishes
★★★★☆
4.6/5
(1992 reviews)
By Zylo Nutritionist Team
Low Carb Chicken Taquitos w Marinated Avocado Shrimp Salad
Zylo Recipes

Description

Imagine sinking your teeth into a delightful fusion of textures and tastes with these crispy chicken rolls, a south-of-the-border inspired dish. Each roll features a savory, slow-cooked chicken filling embraced by a perfectly crisp cheese wrapping. The chicken, tender and infused with aromatic spices, achieves its rich flavor through a gentle, slow cooking process, making it an easy centerpiece for a satisfying meal.

The warm, comforting rolls are beautifully paired with a cool and zesty marinated avocado shrimp salad, reminiscent of a classic ceviche. Plump, succulent shrimp and creamy avocado chunks mingle in a vibrant bath of lime juice and salt, creating a refreshing counterpoint to the richness of the chicken. The citrus marinade delicately transforms the shrimp, imparting a bright and tangy flavor that awakens the palate.

While the components can be prepared ahead of time, assembling the dish just before serving ensures the best quality. The contrast between the warm rolls and the chilled salad is a key element of the overall experience. The shredded chicken filling can be stored separately, offering a convenient option for future meals.

Ceviche relies on the natural acidity of citrus juices to gently alter the seafood. For the avocado shrimp salad, allowing the mixture to marinate for about an hour strikes the perfect balance. Feel free to enhance the ceviche with your favorite seasonings, keeping the flavors bright and clean.

If you prefer not to use raw seafood, cooked shrimp is a perfectly acceptable substitute. This dish offers a delightful interplay of flavors and textures, making it a memorable meal for any occasion.

Preparation Time

Prep Time
12 min
Cook Time
4 h 10 min
Total Time
4 h 22 min

Nutrition Information

Per 1 4 taquitos w 3.5oz salad serving
C
Calories
550 Kcal
C
Carbs
25 g
Fi
Fiber
8 g
Sugar
5 g
P
Protein
45 g
C
Fats
35 g
Saturated Fats 10 g
Unsaturated Fats 20 g
Cholestrol 150 mg
Sodium 600 mg
Potassium 400 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

GET IT ON

Google Play

Download on the

App Store

Ingredients

    1.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    10 oz
    2.
    Salt
    Salt
    ¼ teaspoon
    3.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    4.
    Cumin, Ground
    Cumin, Ground
    ½ teaspoon
    5.
    Paprika
    Paprika
    ½ teaspoon
    6.
    Cayenne
    Cayenne
    ¼ teaspoon
    7.
    Petite Diced Tomatoes With Green Chiles by Red Gold
    Petite Diced Tomatoes With Green Chiles by Red Gold
    3 tablespoon
    8.
    Bay Leaf
    Bay Leaf
    1 gram
    9.
    Unsalted Butter
    Unsalted Butter
    ½ tablespoon
    10.
    Cheddar Cheese
    Cheddar Cheese
    ½ cup, shredded
    11.
    Shrimp Raw
    Shrimp Raw
    4 large
    12.
    Avocado
    Avocado
    3 ounce
    13.
    Salt
    Salt
    ¼ teaspoon
    14.
    Paprika
    Paprika
    ½ teaspoon
    15.
    Garlic
    Garlic
    ¼ teaspoon
    16.
    Lime Juice, Fresh
    Lime Juice, Fresh
    2 tablespoon
    17.
    Mozzarella Cheese
    Mozzarella Cheese
    8 slice- each 3/4 ounce

Instructions

    1.
    Prepare whole chicken breasts by patting them dry with a paper towel and placing them in the bottom of a Crock Pot. Sprinkle the salt, pepper, cumin, paprika, and cayenne pepper over the chicken. If you don’t want a lot of spice, you can omit the cayenne pepper. Spoon dice tomatoes and chilis over the chicken, followed by 1-2 bay leaves. Cube the butter and arrange the pieces on top of the chicken.
    2.
    Cook the chicken in the Crock Pot on high heat for 4 hours. You may also cook on low heat for 8 hours. When the chicken is done cooking, remove the bay leaves and use a pair of forks to shred all the chicken. While the shredded chicken is still hot in the Crock Pot, stir in the shredded cheddar. Transfer the shredded spicy cheesy chicken to a new container to cool.
    3.
    During the final hour of the chicken cooking in the Crock Pot, make the avocado shrimp salad. Peel and devein your shrimp, if necessary, and chop into small pieces. In a large mixing bowl, mix the chopped shrimp with chopped avocado, salt, paprika, garlic, and lime juice. Make sure the shrimp is completely coated in lime juice before wrapping and marinating the salad in your refrigerator for 30-60 minutes.
    4.
    While the chicken is cooling and the salad is marinating, you can make the taquito cheese “tortillas”. You’ll want to keep the chicken warm, but not hot. Preheat an oven to 350 degrees and line a sheet tray with parchment paper. Arrange 2 slices of mozzarella cheese per serving on the sheet tray. Bake the tray in the oven for 8-10 minutes or until the cheese bubbles through the center of each slice and the edges of the slices turn golden and crispy.
    5.
    Remove the tray of cheese slices from the oven and let them cool for 30-60 seconds. They will cool to a pliable texture just before hardening. Use a spoon to transfer about 1 ½ TB of shredded chicken filling along the left side of each cheese slice, vertically, as pictured. Use your fingers or a spatula to lift the left edge of each cheese slice and roll it over the chicken filling. Roll up the filling in each cheese slice until you have rolled chicken taquitos.
    6.
    For serving, serve 4 taquitos with about 3 ½ ounces of avocado shrimp salad per person. You can garnish the dish with chopped cilantro or extra lime juice. At your discretion, you can include sour cream, Keto salsa, or Keto guacamole on the side for dipping the taquitos. You can store leftover taquitos in your refrigerator for later, but discard any leftover salad that isn’t eaten that day.