Directions

1. Preheat the oven to 425° F.

2. In a bowl, combine the tuna, cream cheese, jalapeño, pickled jalapeños, cilantro and dill. Stir in the cheese and buffalo sauce.

3. Warm the tortillas for 30 seconds to 1 minute in the microwave, until pliable. Spoon 2 tablespoons of the tuna mixture down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Repeat with remaining tortillas and tuna mixture.

4. Brush each rolled up tortilla with olive oil and bake for 5-8 minutes, then flip and cook another 5 minutes, or until the cheese has melted and the tortillas are crisp.

5. Meanwhile, make the avocado cilantro cream. Combine all ingredients in a blender and blend until smooth.

6. Serve the taquitos with buffalo sauce, avocado cilantro cream, and any other desired toppings.