Taquitos are great for parties, as a light lunch, or an afternoon snack. You can use any type of salsa (roasted garlic salsa is excellent in this recipe), just make sure to drain it well of any excess liquid.
(View the Full Size Photo of Easy Salmon and Salsa Taquitos)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 16 Appetizers
- 8 ounces boneless, skinless cooked salmon (See Cook's Notes)
- 1/4 cup finely chopped celery
- 15 ounce jar salsa, well drained
- 1 Tbsp finely chopped cilantro
- 1 tsp lime or lemon juice
- 1/4 tsp black pepper
- 16 small (fajita size) flour tortillas
- 3/4 cup shredded low-fat monterey jack or colby cheese
- Olive oil
Preheat oven to 400 degrees. Fill each tortilla with about 2 tablespoons of the salmon filling and 2 teaspoons of the shredded cheese. Roll up tightly, brush with oil, and place on a baking sheet.
Bake at 400 degrees for about 10-12 minutes until lightly browned. Turn and bake 5 more minutes to brown other side, if necessary.
- You can make these with leftover poached or baked salmon, or with canned salmon. One large can (about 14 ounces) will produce exactly the amount needed for the recipe after skin and bones are removed)
- For a quick dipping sauce, combine salsa and low-fat sour cream in equal amounts.
Makes 16 Taquitos