|A very refreshing and easy method in which|
to enjoy halibut by incorporating a
bit of southwestern flair...
How nice, my recipe and photo was featured on:
Yields: (20 Taquitos)
Prep: 20 Mins.
Bake: 15 Mins.
4 oz. cream cheese, at room temperature
1/3 cup prepared green salsa
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 teaspoon ground chili powder
1/2 teaspoon granulated onion
1/4 teaspoon granulated garlic
1 tablespoon chopped fresh cilantro
2 tablespoons sliced green onions
2 cups cooked halibut, roughly shredded
1 cup grated mozzarella cheese
½ teaspoon red pepper flakes
20 (6”) yellow corn tortillas
Olive oil for brushing tortillas (prevents them from cracking)
1/2 tablespoon freshly chopped cilantro
Prepare the dipping sauce (below) several hours ahead of time to allow it to thicken, covered, in refrigerator.
Heat oven to 350 degrees. Line a baking sheet with foil, and place a baking rack over top and lightly coat with cooking spray, then set aside.
|Halibut filling prepared...|
|Ready to roll up...|
Brush the tortillas on both sides with olive oil, cover with a damp paper towel, and microwave on high for 20 seconds to soften (I do so in 2 batches of 10 tortillas). Work with a few warm tortillas at a time (while keeping others covered so they don’t dry out) by placing 2 tablespoons of halibut mixture on the lower third of a tortilla, keeping it about ½” from each edge. Gently roll up the tortilla fairly tightly and place seam side down on prepared baking rack, then repeat. Lay all taquitos on baking sheet while ensuring they are not touching each other (again, I bake in 2 batches of 10 rolled tortillas at a time).
|Ready for the oven...|
Bake for 15 minutes, or until crisp and the ends start to turn a light golden brown. Garnish warm taquitos with freshly chopped cilantro, and serve with dipping sauce. ~ Enjoy!
Lime Dipping Sauce