Smoked Salmon taquitos with creamy sauce
With smoked salmon, greens, cheese and a tangy homemade cream sauce, these taquitos that can be prepared in 15 minutes for an easy breakfast, dinner or snack.
Ingredients
 | 6-8 pieces of smoked salmon. (Tuna or trout also work well.) |
 | 1 cup of fresh spinach – I’ve used fresh baby spinach, but you can also use fresh spinach, kale, lettuce, mâche, etc. |
 | 4 large flour or whole wheat tortilla wraps |
Spices, herbs and ingredients for flavor:
 | 1.5 cup of regular or low fat greek yogurt |
 | 1/2 cup of regular or low fat ricotta. You can also use cottage cheese as an alternative |
 | 2 tablespoons of onion powder |
 | 2 tablespoons of dried basil |
 | 1 tablespoon of fresh parsley, chopped up |
 | 1 tablespoon of lemon juice |
 | Pinch of salt and pepper |
How to make these smoked salmon taquitos
- Mix all the sauce ingredients in a bowl until smooth.
- Spread a layer of the sauce over each tortilla.
- Add greens evenly on top.
- Place smoked salmon on one half of each tortilla.
- Roll tightly into taquitos, sealing them well.
- Repeat for all remaining tortillas.
- Preheat the oven to 425°F (220°C).
- Arrange the taquitos in an oven-safe dish, seam-side down.
- Bake for 7-8 minutes, or until crisp and lightly golden.
- Serve warm.
If you are looking for a quick win, you can’t go wrong with these smoked salmon taquitos. Tucked into a creamy white sauce, they are light and refreshing, while still being quite filling. Perfect for breakfast or a light snack.
And that is not to say that you can’t enjoy them for a take-away lunch or even dinner! It is simply one of those dishes that no one can say no to.
The smoky, rich notes of the salmon perfectly complement the crispness of the tortilla. And the creamy garlic greek yogurt sauce adds a freshness and smoothness that brings it all together.
Now, you can prepare these in the oven or in the air fryer, if you have one handy. The air fryer cooks it faster, so I’ve included temperature instructions for it as well so that you don’t end up overcooking them. (You can also get my recipe for bacon and egg taquitos here.)
Similar recipes
Salmon taquitos
Equipment
Ingredients
- 4 medium tortillas
- 6-8 pieces of smoked salmon
- 1 cup of baby spinach or mache greens
For the sauce
- 1.5 cups of greek yogurt
- 0.5 cups of ricotta cheese
- 2 tablespoons of onion powder
- 2 tablespoons of dried basil
- 1 tablespoon of fresh parsley
- 1 tablespoon of juice from freshly squeezed lemon
- pinch of salt and pepper
Instructions
- Place all the ingredients for the sauce in a bowl and mix together.
- Spread some of the sauce mixture across each tortilla.
- Place some of the greens on the tortilla
- Layer the smoked salmon on one half of the tortilla.
- Roll the tortilla tightly into a taquito.
- Repeat for the remaining taquitos.
- Preheat the oven at 425°F (220°C).*
- Place the taquitos in an oven-ready dish and place in the oven for 7-8 minutes, or until the taquito shell looks crispy.
- Serve while warm.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This delicious salmon taquitos in a white sauce can be served by itself, or with a salad like this bacon egg and potato salad or this savory cake.
You can also serve it with a side like this air fryer sweet potato chips or eggplant cubes.
How to store it?
You can easily prepare these salmon taquitos a few hours in advance, and leave it in the fridge.When ready to eat, you can eat it as is or warm it back up in the microwave for 1-2 minutes.
