Servings: 6 | Time: 45 minutes (plus marinating)

Ingredients

  • Taquitos:
  • Shredded tandoori chicken (recipe below)
  • 6-inch tortillas (low-carb, corn or white)
  • 1/4 cup oil
  • Toppings (optional):
  • pico de gallo
  • salsa verde
  • regular salsa
  • sour cream
  • fresh coriander
  • Tandoori Chicken:
  • 2 lbs zabiha halal boneless chicken
  • 1 teaspoon garlic salt
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon Kashmiri red chili powder
  • 4-5 teaspoons tandoori masala

Directions

Marinate the tandoori chicken. In a bowl, combine all spices and seasonings. Coat the chicken well. Marinate for a few hours or overnight for maximum flavor.

Step 2

Stir-fry in oil until fully cooked, then shred.

Step 3

To assemble the taquitos, lay a tortilla flat and place some tandoori chicken along one edge.

Step 4

Roll tightly and secure with a toothpick if needed.

Step 5

Fry until golden and crispy. You can also air fry or bake for a lighter version.

Step 6

Serve warm with your choice of toppings, such as a drizzle of salsa verde and sprinkle of fresh coriander!

Notes:

These taquitos freeze beautifully, making them ideal for school lunches.