Salmon Baked with Brazilian Rub

4 salmon filets (5-6 oz. each)
1/2 large orange, zest and juice only
1/2 large lemon, juice only
salt and pepper, to taste
2 T. brown sugar
1 T. chilli powder
1 large garlic clove, minced
2 T. butter, melted

Combine orange juice, lemon juice, salt and pepper in large shallow dish. Add salmon filets and marinate at room temperature for 20 minutes. Preheat oven to 425. Line shallow baking dish with aluminum foil and grease with a little of the melted butter. In a small dish, combine orange zest, brown sugar, chilli powder and minced garlice. Rub the marinated salmon with brown sugar mixture. Place in the pan and drizzle with remaining melted butter. Bake for 8-12 minutes.

Easy Chicken Taquitos

2 cups cooked, shredded chicken
1 can (10 oz.) mild enchilada sauce
1 cup shredded mexican blend cheese
1 can (4 oz..) diced green chilies
1 tsp. garlic salt
3/4 cup vegetable oil
24 corn tortillas
non-stick cooking spray

In a large bowl, combine first 5 ingredients; mix well. Set aside. In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5 seconds each side; drain on paper towels. Keep warm. Place 2 tablespoons chicken mixture onto each tortilla; roll tortillas jellyroll fashion. Place seam side down on a cookies sheet sprayed with vegetable cooking spray. bake at 400 F for 15 minutes or until desired crispness.