Mango Avocado Taquitos Salad from

Mango Avocado Taquitos Salad Bowl

Rolling taquitos can be tricky, as the tortillas tend to crack. Heat them in the microwave between paper towels (I like to steam mine on the stovetop, one at a time), until they're soft and pliable. Have a few extra tortillas on hand - I find they're like crepes: the first one is a bust, but then the rest are a-okay.
Servings 2
Author Karen Gibson


for the mango-avocado relish

  • 1/2 mango peeled and diced
  • 1/2 avocado peeled and diced
  • 2 tablespoons minced red onion
  • 1 teaspoon minced jalapeno
  • 1 tablespoon minced cilantro
  • juice from 1/2 of a fresh lime
  • juice from 1/4 of a fresh lemon
  • 1 tablespoon honey or agave
  • 1/2 teaspoon kosher salt
  • several shakes of Cholula hot sauce or 1/4 teaspoon sriracha

for the cilantro lime vinaigrette

  • 2 tablespoons extra virgin olive oil
  • juice from one lime
  • 1 big squeeze of fresh lemon juice
  • 1 tablespoon honey or agave
  • 1 tablespoon finely minced cilantro
  • 1/2 teaspoon kosher salt

for the salad

  • 3 heaping cups lettuce greens I used spinach, romaine, and red leaf
  • 1 cup cooked quinoa I used black quinoa
  • 1/2 cup tomatoes diced (I used 12 cherry tomatoes, quartered)
  • 1/3 cup corn cut fresh from the cob (when in season), or thawed from frozen
  • 1/2 avocado diced
  • 1 green onion sliced
  • 1 tablespoon minced cilantro
  • 1/2 tablespoon minced fresh Mexican oregano or 1 scant teaspoon dried

for the taquitos

  • 1 tablespoon olive oil plus extra as neededed
  • 12 corn tortillas plus extra as backup
  • 1 mango-avocado relish recipe above


for the mango-avocado relish

  • Add all ingredients but the salt to a medium mixing bowl and gently toss to coat with the citrus juice. Season with salt. Set aside. (Refrigerate for up to an hour.)

for the cilantro lime vinaigrette

  • Add all ingredients to bowl and whisk until emulsified. Set aside

make the taquitos

  • Heat 1 tablespoon oil in a large skillet over medium until shimmering. Swirl the pan to make sure the surface is coated.
  • Steam the corn tortillas until soft and pliable (see Note below). Working quickly, spoon a heaping teaspoon along one end of the tortilla and gently roll the taquito like a tube. Place the taquito seam side down on the hot skillet. Let brown on that side, and then flip to brown the other (2 to 3 minutes total). Remove to a paper towel lined plate to cool.
  • Repeat with the remaining 11 tortillas.
  • If desired, sliced the cooled taquitos into 1" pieces, like large croutons.

assemble the salad

  • Divide the lettuce, quinoa, tomatoes, corn, and avocado between two individual serving bowls, laying them attractively. (My suggestion: line the bowl with lettuce, then spoon the quinoa over the top.
  • Add the tomatoes, corn, and avocado. Sprinkle half of the green onions and cilantro over the top of the salad.
  • Arrange the taquitos (or taquito croutons) on top. Sprinkle with the remaining green onions and cilantro, and drizzle the cilantro lime vinaigrette over each salad.