Baked Salmon Taquitos

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I have a DELICIOUS recipe for salmon lovers  + Mexican food lovers today:  Baked Salmon Taquitos

Baked Salmon Taquitos

My husband texted me a photo at lunchtime from his business road trip to the Bay Area yesterday.  The photo pictured rolled tacos with guacamole from a favorite Mexican restaurant of ours in Sacramento.  I stared at the picture and felt anger boiling up inside of me.  I wanted those rolled tacos immediately!!  Since moving from San Diego to Reno, we have yet to find really decent fast-food Mexican food.  We grab it in other cities every chance we get!  I did what any food-obsessed food writer would do.  I marched myself to the store and decided right then and there that my son and I would be having rolled tacos for dinner.  The fresh king salmon looked so good, so I decided to use that in my newest recipe instead of the typical chicken or beef.

Cholula Hot Sauce

My friends at CHOLULA contacted me last week to see if I’d like to partner with them to create a couple of recipes.  CHOLULA, BABY!  “Of course!” I said.  Did you have any idea that there are 5 varieties???  >> Original, Chili Lime, Chipotle, Chili Garlic and the newest flavor, Green Pepper will hit stores in June.  I love this stuff because it has ZERO calories and it adds a huge flavor punch to food (and it happens to be gluten-free, too!)

Baked Salmon Taquitos Prep 1

So here we go with the tacos:  Baked salmon is flaked and mixed with fresh cilantro and jack cheese.

Baked Salmon Taquitos Prep 2

That filling mixture is sprinkled down the middle of a softened corn tortilla.

Cholula Hot Sauce Chipotle

This is the lovely variety I chose to highlight in this recipe.  The Chipotle-flavor is basically their Original + smoky + sweetness from real chipotle peppers.  It’s a tough call, but it’s probably my favorite flavor of the bunch.

Baked Salmon Taquitos Prep 3

A generous does of the Cholula Chipotle ensures that these tacos have good flavor when you bite into them.  Don’t worry… the Chipotle variety is not super spicy (says my 12-year old).  Some people typically use Cholula to just sprinkle on top of things (for use as a condiment).  It was better to stuff as much of it as possible inside the taco!

Baked Salmon Taquitos Prep 4

Rolled up tightly, these guys are placed seam-side-down on a baking sheet, sprayed lightly with cooking spray, then baked until crisp.

Baked Salmon Taquitos #recipe -

While they are baking, you can make the guacamole (I include instructions below on whipping up a simple guac to dip these tacos in).  Serve with additional Cholula, if desired… for those of you who like a little more spice in your life.  It’s safe to say that these totally satisfied my mass-craving for rolled tacos that my husband bestowed upon me.  After speaking to him later in the day, HE was bummed that he didn’t get to sample this new recipe for Salmon Taquitos- ha!  As far as taste goes, these are an awesome seafood taco with great, added flavor from the Cholula Chipotle Hot Sauce.  Enjoy!

Baked Salmon Taquitos

Yield: 12 taquitos

Prep Time: 25 min

Cook Time: 20min


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.


*For baked salmon... you can buy a chunk already baked at Trader Joe's. To make your own (which is what I did): Preheat the oven to 450. Salt and pepper the salmon, place skin-side-down in a glass baking dish. Bake 12 to 15 minutes, or just until cooked through but still tender. You don't want to over-bake it.


Disclosure:  I’m working with Cholula Hot Sauce to create recipes with their products.  This is a product that I have used in my RecipeGirl kitchen for years- we love it!  All opinions shared are my own.

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  • Carrie wrote:

    I love this recipe w/ salmon, but was thinking about trying it with chicken too. Any changes you’d recommend if I use chicken instead of salmon?

  • Allie | Baking a Moment wrote:

    These look amazing! I love that you added chipotle sauce in with the salmon, cheese, and cilantro. I bet that smoky sweet flavor is a great compliment. And I love that they’re baked! I think my whole family could get into these- pinning 😉

  • Laura @ Laura’s Culinary Adventures wrote:

    Yum! These look a lot healthier then the usual taquitos!

  • Sandy @ RE wrote:

    LOVE these. Perfect for Cinco de Mayo appetizer this weekend! 🙂 thanks for sharing.

  • Mir wrote:

    I am SO in love with this recipe! It’s going to be dinner tonight. Anything with salmon, lime and cilantro. SOLD!

  • Simone wrote:

    Oo yum! I am in love Mexican food and those sauces look pretty amazing. I recently got a box of similar flavors from another brand (I don’t cholula are readily available here) which would work brilliantly!

  • cheri wrote:

    Hi Lori, love this salmon twist, it’s always chicken or beef. I could eat a ton of these.

  • Karen @ The Food Charlatan wrote:

    These look amazing Lori! Why don’t I put salmon in tacos?

    Also, I’m in Sacramento and I NEED to know what restaurant you’re talking about!!

  • Coco in the Kitchen wrote:

    Cholula is my fav bottled Mexican hot sauce.
    These baked salmon taquitos look so delicious and easy.
    They’re going to be dinner tonight. Thanks!

    BTW I have a giveaway at the moment to honour Mother’s Day and help the effort to save the bees. TWO winners will each get a set of the cutest bee salt/pepper shakers! This one is open to everyone worldwide. Please enter soon. Good luck!

  • Gina B wrote:

    Love your recipes as always, but I will never be on the guac needs sour cream train!! Avocados, lime juice, garlic, maybe some salt. End of list.

    • Lori Lange wrote:

      You silly girl 🙂 That’s just how I make my guac. It extends it into a bigger portion and makes it creamy too. Try!!! XO

  • Amy @ The Blond Cook wrote:

    I saw you were going to be working with them on Instagram and was also wondering what you would be making. I’ve personally never used their sauces, but looking at these taquitos makes me want to go buy the sauce and ingredients ASAP! 🙂

    • Lori Lange wrote:

      Yes, you must try them all!

  • CarrieN wrote:

    While i am not a salmon person, you had me at Cholula. I consume far too much of the stuff already. I have never seen the chipotle one and now I must have it. Thanks!

    • Lori Lange wrote:

      You must try it- it’s my favorite. Love the smoky flavor it lends to the food 🙂

  • Chelsea @chelseasmessyapron wrote:

    I’ve been so excited to see what you were (and are) going to make with Cholula. Also I had no idea about the five varieties! I worked in a restaurant and we used the original and chili lime in a ton of recipes and I am obsessed with both sauces. Now I need to go try the other ones, and these delicious looking taquitos of course! Pinning 🙂

    • Lori Lange wrote:

      I LOVE the chili-lime too. I actually tried the recipe with all of the varieties, and I liked the Chipotle variety best. Though they were all good, lol!