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Baked Flautas with Mackerel

These tasty Baked Flautas with Mackerel offer up a healthier take on fried flautas with a nice dose of Omega-3s.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 flautas
Author: Dana Sandonato

Ingredients

  • 2 tins King Oscar Skinless & Boneless Fillets of Mackerel with Jalapeño Peppers, drained
  • 4 oz plain cream cheese, softened
  • 1 jalapeño, finely diced For extra heat, include the seeds
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 cup shredded Mexican blend cheese
  • 6 uncooked flour tortillas
  • 1/2 lime, juiced

For serving:

  • Salsa
  • Guacamole
  • Sour cream
  • Lime wedges
  • Chopped cilantro or parsley, for garnish

Instructions

  • Preheat the oven to 425º F.
  • Mix 1 tablespoon of flour with some water in a small bowl to make a runny paste; set it aside.
  • Drain the mackerel and put it into a mixing bowl—include the jalapeño peppers from the tin. Add the cream cheese, fresh chopped jalapeños, spices, and shredded cheese to the bowl. Squeeze half a lime over the bowl and give everything a good stir breaking the mackerel into bits as you go.
  • Divide the mackerel mixture evenly between the six tortillas by placing some on one side of the tortilla. Then, grab the edge of the tortilla closest to the filling and wrap it over the filling, squeezing it a bit to tighten it up. Roll the tortilla forward, tightening as you go, and when you're close to the end, brush a bit of the flour paste along the edge of the tortilla. Roll it up completely. The paste will secure the tortilla so the flautas don't unwrap during the baking process.
  • Repeat this step for each of the tortillas. Then, place them on a parchment-lined baking sheet.
  • Give the tops of the flautas a quick spritz of cooking oil and place them into the oven to bake for about 10-15 minutes, or until the they turn golden brown in color.
  • When they're ready, remove them from the oven and set them aside to cool.
  • Top with freshly chopped cilantro or parsley, and serve them with salsa, guacamole, sour cream or plain Greek yogurt, and lime wedges.
  • These flautas will keep in the fridge for two days.
  • To store in the freezer, let them cool completely, then pop them into a sealable freezer bag and store them in the freezer for up to 3 months.