Creamy Salmon Taquitos

I’m BACK!!! Long time no speak eh?? lol Ok enough with my corny shenanigans, I’m back because I made the most amazing lunch and I knew I had to share it will y’all STAT! Here is a super easy lunch, snack, dinner, etc.  This can serve as whatever meal you’d like.  I made these with my girls in mind.  Between them always needing something for school lunch (cause they would die before they ate school lunch…BLAH) or an after school snack I knew I needed to come up with something quick or they would spend the week harassing me.  So here it is, a quick go -to recipe that tastes amazing and can be used for whatever meal you need.

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Print Recipe

Creamy Salmon Taquitos

Prep Time

10 minutes

Cook Time

25 minutes

Servings

taquitos

Ingredients

• 12 oz cream cheese softened
• 2 cups baby spinach or kale
• 3 strips turkey bacon
• 1/2 cup red onions diced
• 1/4 cup scallions
• 1 cup asiago cheese
• 4 small-med fillets of salmon
• 1/2 cup butter
• 1 tsp PHSS Pink Himalayan Sea Salt
• 1 tsp Ground white pepper black pepper is ok to use
• 1 tsp cayenne pepper
• 1 tsp Dried basil
• 1 tsp crushed red pepper
• 1 tsp granulated garlic
• 20-30 Corn tortillas
• canola oil

Prep Time 10 minutes Cook Time 25 minutes Servings taquitos Ingredients 12 oz cream cheese softened 2 cups baby spinach or kale 3 strips turkey bacon 1/2 cup red onions diced 1/4 cup scallions 1 cup asiago cheese 4 small-med fillets of salmon 1/2 cup butter 1 tsp PHSS Pink Himalayan Sea Salt 1 tsp Ground white pepper black pepper is ok to use 1 tsp cayenne pepper 1 tsp Dried basil 1 tsp crushed red pepper 1 tsp granulated garlic 20-30 Corn tortillas canola oil

Instructions

1. In a small bowl combine all of your seasonings together and stir until combined well. Season your salmon and set aside.
2. Now we’re going to cook our meats. In a large skillet melt your butter over a medium-high heat. Once pan is hot add your salmon skin down and cook for 3-5 minutes during this time make sure you are basting your salmon with the butter. Flip and cook for 30 sec- 1 min. You don’t want to over cook your salmon now or it will dry out when you bake or fry your taquitos. Set aside and let cool for 5 min. Fry your bacon to your liking and chop into bite sized pieces.
3. In a large bowl mix your cream cheese, salmon (flaked), spinach, onions, scallions, bacon, and cheese together until fully combined.
4. If you are baking now would be the time to pre-heat your oven to 425 degrees. If frying heat your oil up now.
5. Wrap tortillas up in a paper towel (about 10-15 at a time) and microwave for about 30 sec-1 min to soften. Place about 2 tbsp of mixture onto tortilla and roll tightly and place on a baking dish or plate flap side down so they won’t unravel.
6. Once tortillas are rolled prep as such; if baking brush your unbaked taquitos with oil and bake at 425 for 25-30 minutes. If frying carefully place taquitos flap side down in the oil and cook until golden brown.

Recipe Notes

Baste- Pouring or spooning melted fat and juices over meat to keep meat moist.

If frying your taquitos I suggest not using a deep fryer, this makes it easier for your tortillas to unravel and it creates a huge mess in your oil. I used my skillet and put about an inch or 2 of oil I just flipped the taquitos myself to make sure all sides were browning.

Please be aware that baking the taquitos will cause it to be a little dryer than the fried method. So I’d definently suggest serving with a dipping sauce.

PHSS- Pink Himalayan Sea Salt. You can use your preferred salt however I suggest researching the great benefits of PHSS.