Salmon Taquitos with Avocado Cream
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Salmon Taquitos with Avocado Cream
Salmon Taquitos with Avocado Cream
1 pasilla pepper
1/2 cup Raley's Fresh Pico de Gallo
1/2 cup Raley's Shredded Mexican Blend or Jack Cheese
1 tsp. Tajin Clasico Seasoning (in our Produce Dept.)
1 (5- oz.) can pink salmon
12 small Mission Extra Thin Yellow Corn Tortillas
1/4 cup Raley's Vegetable Oil

Avocado Cream:
1 ripe avocado, peeled, pitted and finely mashed
1/2 cup Sunnyside Farms Sour Cream
1 tsp. Tajin Clasico Seasoning

Prep: 20 minutes, Cook/Stand: about 25 minutes, Serves: 4 

1. Char pepper on all sides on a grill or under the broiler; place in a paper bag and let stand for 5 minutes. When cool enough to handle, carefully remove stem, seeds and skin. Chop pepper into small pieces and place in a medium bowl with pico de gallo, cheese, seasoning and salmon.

2. Preheat oven to 450°F and line a baking sheet with foil. Heat oil in a small skillet until very warm. Dip each tortilla in oil. Place equal amounts of salmon mixture in the center of each warmed tortilla. Let cool slightly, then roll up tightly and place seam side down on baking sheet. Bake for 15 minutes or until golden brown and crisp.

3. While taquitos are cooking, stir together all avocado cream ingredients in a small bowl. Serve with hot taquitos.

Nutritional Information:
503 calories, 17 g protein, 34 g total fat (9 g sat.), 32 g carbohydrate, 8 g fiber, 6 g sugar, 60 mg cholesterol, 802 mg sodium, 13 points