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.
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.
Mango Avocado Taquitos Salad Bowl was originally published on https://soupaddict.com/mango-avocado-taquitos-salad-bowl/