TAQUITOS Instructions
Preheat oven to 400℉. Line a baking sheet with aluminum foil and spray with cooking spray.
In a medium bowl, combine salmon, cheese, and cilantro. Place 2 corn tortillas at a time between two damp paper towels and microwave them for 20 to 30 seconds to soften them (this helps prevent cracking when rolling).
Place a tortilla on a work surface. Place about ¼ cup of the salmon filling mixture in the center of the tortilla, sprinkle a generous dose of Chipotle Cholula on top, and then roll tightly. Place the taquito seam side down on the prepared baking sheet. Repeat with remaining tortillas, filling, and hot sauce. Lightly spray the rolled tortillas with cooking spray. Bake for 20 to 25 minutes or until crisp.
SIMPLE GUACAMOLE
While the taquitos are baking, use a fork to mash the avocado in a medium bowl. Stir in sour cream, lemon juice, hot sauce, salt and pepper.
Serve the taquitos hot with a large spoonful of guacamole for dipping.
Notes
For the baked salmon, you can buy a pre-baked piece at Trader Joe’s. To make your own (which is what I did): Preheat the oven to 450. Season the salmon with salt and pepper and place it skin side down in a glass baking dish. Bake for 12 to 15 minutes, or until cooked through but still tender. You don’t want to overbake it.
Nutrition
Serving: 1 serving, Calories: 388 kcal, Carbohydrates: 28 g, Protein: 20 g, Fat: 23 g, Saturated fat: 7 g, Polyunsaturated fat: 4 g, Monounsaturated fat: 10 g, Cholesterol: 55 mg, Sodium : 1526 mg, Potassium: 731 mg, Fiber: 8 g, Sugar: 1 g, Vitamin A: 394 IU, Vitamin C: 9 mg, Calcium: 209 mg, Iron: 2 mg
