I Soak the Vegetables in Rice Vinegar Before Rolling These Salmon Taquitos

Carrots, daikon radish, and cucumber could go straight into these salmon taquitos, but I give them a vinegar mixture first.

The vegetables get tossed with rice wine vinegar, water, sugar, and salt before they meet the tortillas. Sriracha salmon goes in next, bringing banh mi-style vegetables and spicy fish into a rolled taquito that gets baked instead of fried.

Carrots, Daikon, and Cucumber Go Into the Bowl First

Start with ⅓ cup shredded carrot, ⅓ cup shredded daikon radish, and ⅓ cup julienned seedless cucumber.

Add one tablespoon chopped parsley.

I keep the vegetables separate from the salmon at this point because they get their own treatment before the taquitos are assembled.

Rice Vinegar Goes Over the Vegetables

Add one tablespoon rice wine vinegar and one tablespoon water to the vegetables.

Stir in one teaspoon sugar and a pinch of salt.

Toss everything together so the carrots, daikon, and cucumber get coated before they go into the tortillas.

Sriracha Salmon Goes in With the Vegetables

Divide the vegetable mixture among six 6-inch flour tortillas.

Add the Sriracha-flavored salmon, keeping the filling toward the edge of each tortilla closest to you.

The salmon already brings the spicy part of the filling, while the vinegar mixture handles the vegetables.

I Roll Them Tight and Put the Seam Down

Roll each tortilla around the filling, keeping it tight as you work.

Place the finished taquitos seam-side down in a baking dish. That position helps keep the tortillas closed while they bake.

Give the outside of each taquito a light coating of baking spray.

I Bake Them Instead of Frying Them

Heat the oven to 425°F.

Bake the taquitos for 12 to 15 minutes, stopping once the tortillas have started to brown.

There's no pan of frying oil involved. The light coating of spray goes on before the rolled tortillas enter the oven.

Avocado Ranch Goes on the Side

The dipping sauce starts with half an avocado and ¼ cup sour cream.

Add one tablespoon milk, ½ teaspoon lemon juice, and one tablespoon ranch seasoning. Stir until combined, then serve it beside the warm taquitos.

The vinegar-treated vegetables are what connect these taquitos back to the banh mi inspiration. Instead of putting raw carrot, daikon, and cucumber straight into a tortilla, I coat them first, then roll them with spicy salmon before baking.

Would you soak the vegetables first, or put them straight into the taquitos?