Seared Salmon and Greens

3/4 pound baked salmon, flaked apart (see tips below)
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
12 small corn tortillas (5 1/2-inch)
1 bottle Chipotle-flavored Cholula Hot Sauce
cooking spray

2 medium avocados
1/3 cup sour cream
juice from 1/2 lime
2 teaspoons Original Cholula Hot Sauce
salt and pepper, to taste


1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.

2. In a medium bowl, combine the salmon, cheese and cilantro. Place 2 corn tortillas at a time in between two damp paper towels and microwave for 20 to 30 seconds to soften them (this helps to prevent cracking when rolling).

3. Place one tortilla on a working surface. Scoop about 1/4 cup of the salmon filling mixture down the center of the tortilla, sprinkle a generous dose of Chipotle Cholula on top, then roll tightly. Place the taquito seam-side down on the prepared baking sheet. Repeat with the remaining tortillas, filling and hot sauce. Spray the rolled tortillas lightly with cooking spray. Bake 20 to 25 minutes, or until crisp.

4. While the taquitos are baking, prepare the guacamole. Use a fork to mash the avocado in a medium bowl. Mix in sour cream, lime juice, hot sauce, salt and pepper.

5. Serve taquitos warm with a big scoop of the guacamole for dipping.


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