Crunchy and flavorful, these gluten-free baked taquitos are a great choice for handheld food at game day gatherings or a simple weeknight dinner. Serve with your favorite dips and toppings. 
Taquitos are often off-limits for people with celiac disease because most store-bought versions use flour tortillas or are prepared where cross-contamination can occur. Even when restaurants use corn tortillas, shared fryers can make them unsafe. Making taquitos at home ensures they are celiac-safe and lets you control ingredients.
I also avoid onions, so restaurant taquitos were never an option for me. Homemade versions let me skip ingredients that upset my stomach while preserving great flavor.
I wanted to avoid frying, so I baked these taquitos. I prefer quick, easy, family-friendly meals, and this recipe delivers. It came together fast and everyone in my family loved them, even more than the frozen varieties we’d tried.
I developed this version using turkey. Lean ground turkey stayed moist and flavorful in the oven-baked taquitos—I used 93% lean and still had great results, though 85% lean would work as well. The turkey is seasoned with garlic, smoked paprika, chili powder, cumin, salt, and pepper for a well-rounded flavor.
If you tolerate onions, add diced onion or a pinch of onion powder. For more heat, mix in chopped green chiles or jalapeño. These simple additions let you tailor the filling to your family’s tastes.
I’m partnering with Honeysuckle to create more turkey-based gluten-free recipes. I only collaborate with brands I already use and trust. Honeysuckle focuses on quality, food safety, and works with independent family farmers. If you live on the East Coast, you may see their sister brand Shady Brook Farms under that name.
Ground turkey is versatile: substitute it for ground beef in many recipes like chili or baked ziti. It’s a lean option that takes flavors well and works in a wide range of dishes.
Ingredient notes and substitutions
- Tortillas: I used large 6-inch corn tortillas. Check labels for gluten-free certification and ask manufacturers about cross-contamination if needed. If using smaller tortillas, reduce the filling per tortilla, watch baking time closely, and plan to use more tortillas overall.
- Ground meat: Ground turkey is used here, but ground chicken or ground beef can be substituted.
- Seasonings: If desired, add onion powder or diced onion for extra flavor. Adjust spices to taste.
These taquitos are straightforward to make. Here’s the process I used.
How to make gluten-free baked taquitos
- Preheat oven to 450°F.
- Cook the ground turkey in a nonstick skillet over medium heat. Break it up with a spatula as it browns. Add minced garlic and the seasonings (chili powder, smoked paprika, cumin, salt, and pepper). Cook until no longer pink, then stir in shredded cheese and remove from heat.
- Warm two tortillas on the top rack of the oven for about 30 seconds to make them pliable. Place them on a cookie sheet.
- Spoon about 2 tablespoons of the turkey mixture in a line along one side of each tortilla, then roll tightly and place seam-side down on the baking sheet. A rimmed sheet helps keep them from rolling off.
- Repeat, warming two tortillas at a time and rolling until all are filled.
- Lightly spray or brush the rolled taquitos with oil and sprinkle with coarse sea salt.
- Bake in the preheated oven for 8 minutes, pull the pan and flip each taquito, then bake an additional 3 minutes or until crispy and golden on all sides.
I baked mine on two smaller foil-lined cookie sheets for easy cleanup. Serve with sour cream, guacamole, salsa, or your favorite gluten-free dips. A cheesy bean dip also pairs nicely.
This recipe is a lighter, celiac-safe version of classic taquitos. They’re easy to prepare and ideal for parties, tailgates, or as an easy weeknight meal. If you try them, come back and rate the recipe and share any successful tweaks or substitutions.
Gluten-free Taquitos Recipe
Gluten-free Baked Taquitos
15 minutes
11 minutes
26 minutes
Ingredients
- 12 super-size 6-inch gluten-free corn tortillas
- 1 lb lean ground turkey (or ground chicken or beef)
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp smoked paprika or paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1 cup shredded cheese
Instructions
- Heat oven to 450°F.
- Spray a large nonstick skillet with cooking spray or use a little oil. Add the turkey and begin cooking over medium heat.
- Break up the meat as it cooks. Add minced garlic and the seasonings; cook until turkey is no longer pink. Remove from heat and stir in the shredded cheese. Set aside.
- Warm two tortillas on the top rack of the oven for 30 seconds, then place them on a cookie sheet.
- Scoop about 2 tablespoons of the turkey mixture in a line on one side of each tortilla. Roll tightly and place on the cookie sheet, seam-side down. Use a rimmed sheet to keep taquitos from rolling off.
- Repeat with remaining tortillas, warming two at a time and rolling.
- Lightly spray or brush the rolled taquitos with oil and sprinkle with coarse salt.
- Bake for 8 minutes, flip each taquito, then bake an additional 3 minutes or until crispy and golden.
Notes
While this recipe uses ground turkey, ground chicken or ground beef are suitable substitutes. Adjust spices and add optional ingredients like onion powder, diced onion, or chopped chiles to suit your taste.
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This sponsored post was created through a past partnership with Honeysuckle. Opinions are my own. Collaborations with brands I trust help me bring new recipes to you.