Salmon Tostadas
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Salmon Tostadas are the perfect balance of fresh, bold flavors and effortless weeknight cooking. Crispy tortillas topped with flaky salmon and vibrant toppings turn simple ingredients into a restaurant-worthy meal you can pull together in no time. Easy to turn into lettuce wraps or tacos, too!
“Wow. Absolutely stunning presentation and equally flavorful!!”
Table of Contents
QUICK TAKE:
Salmon Tostadas are one of my favorite ways to turn simple salmon into something exciting. The contrast of crispy tostadas, tender fish, and fresh toppings creates a dish that’s bold, balanced, and surprisingly easy to make at home.
The list of ingredients for these Salmon Tostadas might seem lengthy, but the technique to complete each part of the dish is quick and easy. Some of the ingredients are easily purchased, such as pre-shredded angel hair coleslaw, canned black beans, prepared salsa, and tostada shells.
These Salmon Tostadas for two are delicious but messy! Because a tostada is like a flat taco, and like a taco, there is no graceful way to eat it. Serve with a margarita and have fun with it!
QUICK Tips:
- Tostada shells are sold in packages of 12 or more. By purchasing plain corn tortillas and frying them yourself, you can use the remaining tortillas in a variety of other ways, including making your own tortilla chips.
- To fry corn tortillas, heat about a half-inch of oil in a small sauté pan (large enough to hold one tortilla) over medium-high heat until it reaches about 350 degrees. Place the tortilla in the hot oil, then reduce the heat to medium-low. Turn the tortilla several times with tongs until it’s a nice golden color. If the oil is too hot, the edges will brown too quickly. On medium-low, the heat should remain at approximately 350 degrees for the remaining tortillas. Adjust the heat up or down as necessary. Drain on paper towels or a cooling rack, then season with a pinch of salt while they’re still hot so the salt adheres.
For another great tostada recipe, be sure to try my: Chicken Tostadas with Black Bean Guacamole and Salsa Fresca!
More salmon recipes:
- Thai Salmon Cakes with Basil Lime Mayonnaise
- Pomegranate and Orange Glazed Salmon with Stir-Fried Vegetables
- Salmon with Burst Cherry Tomatoes
Get all my fish and seafood recipes at Fish and Seafood Recipes – From A Chef’s Kitchen.
Salmon Tostadas
Ingredients
Slaw
- 2 cups angel hair coleslaw
- 1/2 yellow or red bell pepper, thinly sliced
- 1 small jalapeno pepper, seeded and thinly sliced
- 3 scallions, white and light green part only, chopped
- 1/2 cup coarsely chopped cilantro, loosely packed
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Black Beans
- 1 can (15-ounce) black beans, drained and rinsed
- 2 tablespoons prepared salsa
- 1 tablespoon sour cream, regular or light
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
Chipotle Crema
- 1 cup sour cream, light is fine
- 1-2 chipotle chilies in adobo sauce
- 1 teaspoon fresh lime juice
Tostada Shells
- 1/2 cup canola oil
- 4 corn tortillas
- Salt
Salmon
- 2 pieces (6-ounce) salmon, preferably wild salmon, skin removed
- Salt and freshly ground black pepper
- 1 teaspoon chili powder, or as needed
- Canola oil, or cooking spray
- Avocado slices and lime wedges, for serving
- Cilantro sprigs, for garnish
Instructions
Slaw
- Combine all ingredients in a bowl; set aside.
Black Beans
- Combine all ingredients in a food processor. Process until almost smooth, leaving some beans whole.
Chipotle Crema
- Combine all ingredients in a food processor. Process until smooth.
Tostada Shells
- Heat oil over medium-high heat in 8-inch saute pan until shimmering.
- Place a tortilla into the oil, reduce heat to medium-low and cook about 2 minutes per side or until golden brown.
- Drain on paper towels. Immediately season the cooked tostada shell with a pinch of salt. Repeat with remaining tortillas.
Salmon
- Preheat grill or grill pan over medium-high heat. Season both sides of the salmon fillets with salt, pepper and chili powder. Lightly oil or spray the grill rack or pan.
- Cook salmon 5-6 minutes per side or until cooked to desired doneness.
To Serve
- Spread equal amounts of the black bean mixture over each tostada shell. Break the salmon into large chunks, place over bean mixture. Top with the crema, followed by the slaw. Serve with avocado slices and lime wedges and garnish with fresh cilantro sprigs.
Notes
- This recipe is great as lettuce wraps, too!
- Use prepared, purchased tostada shells.
- The beans can be prepared 1-2 days ahead. Cool and refrigerate until needed.
- Reheat in the microwave.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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Wow. Absolutely stunning presentation and equally flavorful!! This fresh meal is one I hope to memorize so I can make all the time.
Thanks so Leia! Happy you enjoyed!