#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
12 min
cook time
4 h 10 min
ready time
4 h 22 min
Low Carb Chicken Taquitos w Marinated Avocado Shrimp Salad
Make this south-of-the-border recipe fresh for the best-tasting meal at your dinner table. This is also a great lunch recipe if you have a little time on your hands! Chicken “taquitos” are made with a crispy mozzarella cheese “tortilla” wrapped around a spicy chicken filling. The chicken filling is made in your Crock Pot, so this meal is much easier to make than you may think. You can either start the chicken early in the day or have a meal ready to throw together after coming home from work! Served on the side of hot taquitos are a cold, marinated avocado shrimp salad. Shrimp and avocado are cooked in a mixture of lime juice and salt in your refrigerator. The salad may be better known as Ceviche!
Can I Use This Recipe For Meal Prepping?
While the ingredients themselves may keep in your refrigerator for multiple days, the finished recipe here is best eaten freshly made. If you have leftover taquitos, you can store them in your refrigerator, but reheating them will only melt the cheese. However, you can cook the shredded chicken filling in advance to store in an air-tight container. Then, you have the filling already made whenever you want to bake your taquitos. The ceviche side salad remains in its marinade when it’s not being eaten. Leaving it too long in the marinade will make your shrimp tough and overcooked, so only make it fresh when you want to eat it.
Ceviche 101
Ceviche is a salad made of fresh fish and shellfish. While the seafood appears raw, it is actually cooked! Ceviche is made with a special cold marinade of citrus juice and salt, which cooks the proteins in the seafood. Your avocado shrimp salad in this recipe should only be marinated for 30-60 minutes. Seafood is very delicate, so any longer will overcook the proteins, making them tough and chewy. At your discretion, you can add other seasonings and ingredients to your ceviche, but light and fresh flavors are ideal. If you’re too nervous about making a salad with raw seafood, you can substitute it with pre-cooked shrimp.
Jessica L.
Net Carbs
13.2 g
Fiber
3.9 g
Total Carbs
17.1 g
Protein
75.1 g
Fats
104.2 g
1293 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Breast Boneless Skinless Raw
10 oz
Salt
¼ teaspoon
Black Pepper
¼ teaspoon
Cumin, Ground
½ teaspoon
Paprika
½ teaspoon
Cayenne
¼ teaspoon
Petite Diced Tomatoes With Green Chiles by Red Gold
3 tablespoon
Bay Leaf
1 gram
Unsalted Butter
½ tablespoon
Cheddar Cheese
½ cup, shredded
Shrimp Raw
4 large
Avocado
3 ounce
Salt
¼ teaspoon
Paprika
½ teaspoon
Garlic
¼ teaspoon
Lime Juice, Fresh
2 tablespoon
Mozzarella Cheese
8 slice- each 3/4 ounce
Recipe Steps
steps 6
4 h 22 min
Step 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.Step 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.Step 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.Step 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.Step 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.Step 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.
Comments
Lollygag 3 years ago
So delicious! I cooked the chicken in the instant pot for 20 min and quickly cooked the shrimp in a pan rather than have it as a ceviche.