Plate of Air Fried Buffalo Salmon Taquitos

Hands On:

30 minutes

Total Time:

64 minutes

Serves:

Ingredients

¼ cup Hy-Vee ketchup
¼ cup Hy-Vee less sodium soy sauce
2 tbsp Gustare Vita olive oil
1 tbsp molasses
2 tsp curry powder
½ tsp Hy-Vee cayenne pepper, plus additional for garnish
2 clove(s) garlic, minced
2 (8-oz.) Hy-Vee Fish Market fresh skinless salmon fillets, about 1 inch thick
6 Hy-Vee taco-size flour tortillas
Black sesame seeds, for garnish
¼ cup Hy-Vee sour cream
1 tbsp fresh lime juice
Add Hy-Vee homestyle guacamole, for serving
Hy-Vee spicy buffalo mayo and dip, for serving
Italian parsley, chopped, for garnish
Lime zest, for garnish
Tomatoes, chopped, for garnish

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Preparation

Stir together ketchup, soy sauce, olive oil, molasses, curry powder, ½ teaspoon. cayenne pepper, and garlic in a medium bowl. Set half of the mixture aside for filling.

Add salmon to the bowl with remaining ketchup mixture; turn to coat. Marinate at room temperature 20 minutes.

Preheat air fryer to 400° according to manufacturer’s directions. Remove salmon from marinade; discard marinade in bowl. Place salmon in air fryer basket; close air fryer and air-fry 12 to 15 minutes or until salmon reaches 145°. Transfer salmon to a cutting board; flake salmon and cool slightly.

To assemble, spoon salmon and reserved ketchup mixture in a line just below the center of each tortilla, then tightly roll up tortillas.

Wipe air fryer basket clean with paper towels. Spray basket with nonstick spray. Working in batches, place tortilla rolls with seam sides down in a single layer in basket. Lightly spray with nonstick spray; sprinkle with sesame seeds, if desired. Close air fryer and air-fry for 5 to 7 minutes or until golden.

Stir together sour cream and lime juice. Serve taquitos with sour cream mixture, guacamole, and Buffalo mayo for dipping; if desired. Garnish taquitos with parsley, and dips with lime zest, chopped tomatoes, and additional cayenne pepper; if desired.

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