Salmon Banh Mi Taquitos
Our salmon banh mi taquitos foodservice recipe does double menu duty as an appetizer or entrée.
Ingredients
- 1 (40 oz) packet Chicken of the Sea® Wild Caught Alaskan Pink Salmon Skinless & Boneless
- 40 flour tortillas (6 inch)
- 2 qt carrots, shredded
- 8 daikon radishes, shredded
- 2 qt seedless cucumbers, julienned
- 1/2 c parsley, chopped
- 1 1/2 c rice vinegar
- ½ c water
- 2 ½ Tbsp sugar
- 2 tsp salt
- 1 ½ qt shredded cheese
- Optional condiments: guacamole, pico de Gallo, salsa, hot sauce
Instructions
- Preheat oven to 425°F.
- Make banh mi pickles: Combine carrots, radishes, cucumbers, and parsley. Stir in vinegar, water, sugar and salt. Allow mixture to marinade for about 30 minutes.
- Lay 2 Tbsp cheese on each tortilla. Place 5 Tbsp banh mi pickles and 1 oz salmon on each of the flour tortillas, arranging the mixture towards the end that is closest to you. Tightly roll up each tortilla and place it seam side down on a baking dish.
- Spray taquitos lightly with baking spray. Bake taquitos for 12-15 minutes or until lightly browned.
- Serve taquitos with optional condiments.
