Asian/Mexican Salmon Taquitos

Tiny Morsels of Salmon Taquitos are great for a savory bite smothered in Asian sauce and are ready in minutes.

Nutritious and a filling snack for hungry mouths and gluten free!

This is made in 1 skillet and is quicker than many desserts!

Prep:

2 lbs of salmon, cubed

1 tbsp. black bean sauce

1/2 yellow pepper, sliced

1 small onion sliced

1 tbsp. of sriracha sauce

1 tbsp. EVOO

5-8, 4" corn tortillas, warmed

shredded lettuce

black sesame seeds

Cooking:

Mix the black bean sauce and hot sauce into the salmon.

In a preheated skillet add oil, peppers and onions

Sauté until softened; approx. 5 min. on med. high heat

Move the veggies over and make a spot to place the salmon chunks.

Brown on all sides, cooking for approx. 8 min until cooked through.

Assembly:

Warm the tortillas.

Add some lettuce, 2-3 pieces of salmon and sprinkle with sesame seeds to each warm tortilla.

Roll tightly and use a wooden skewer to seal

*Mine are larger for photography purposes.

Enjoy with love!