Salmon Tostadas (20 minutes dinner!) – Slim kitchen

Tostadas are crispy toast tortillas that are as crispy as your favorite topping! My homemade Tostada shell recipe is very easy to make at home, which is a nice change compared to salmon tacos.

One of the best things about these delicious Tostadas and salmon is that you can customize them with any topping you like. Switch the salsa, add some chili, or wrap it in the protein with some beans!

Whether it’s tacos or a dinner for friends, this salmon Tostadas recipe is bound to be an instant blow to your home right away. On top of that, the remaining salmon and salsa sauce are all amazing in a Texas-inspired salad!

Simple swaps and notes for Salmon Tostadas

Do you need to switch items or need some useful tips to make this recipe? We have covered you:

• salmon: Fresh or frozen salmon filets work properly, so use anything available.
• avocado: You can mash yourself or buy store-bought avocado sauce for use.
• pineapple: If preferred, you can also use peaches or mangoes as the bottom of salsa. This mango black bean salsa will be the perfect exchange!
• coriander: Not a fan? Swap it for parsley, or leave out the herbs altogether.
• Jalapeno: If you don’t like the heat, make sure to remove the seeds, or put them in a foot.

How to assemble the best salmon

I’ve realized that the perfect Tostada is about these layers and how to structure them. So, here is a step-by-step guide to step-by-step assembly of your dream Tostada.

• Prepare your tortillas: The key to making the best Tostadas is to start with a perfect crispy tortilla. While you can buy Tostada shells, I found that the best way to ensure perfection is to make your own Tostada shells in the oven with tortillas.
• Spread that Crema: OK, this is not just Crema on this layer. Sour cream, melted cheese and beans – possibilities are endless. For us, no matter who you are going to, this will be our mashed avocado or avocado sauce.
• Add your stars: This is where your protein comes in. Whether you have sausages, grilled chicken like Pollo asado, or grilled salmon like this recipe, you can add it.
• Top it with salsa: Let salsa sit in all the layers we used to and then sink into all the nooks and crannies. If pineapple salsa isn’t your business, try this simple Pico de Gallo.

Salmon Tostada Topping Ideas

There are many options for Tostadas. Here are some of the best toppings! Each time you make them, you can try different topping combinations.

• Use beans instead of creamy avocado
• Avocado seasoning sauce
• Chopped cabbage or lettuce
• Dice tomatoes
• Chopped red onion or pickled red onion
• Chopped cilantro
• Thin sliced ​​jalapeno peppers
• Queso Fresco
• Hot sauce
• Yogurt sauce
• Sour cream or lime cream

Tostada’s twists and turns

Tostadas is one of the most versatile foods around! Here are some easy ways to switch this recipe and make it yourself.

• Switch fish: Instead of salmon, use blackened fish or some spicy shrimp from these simple shrimp tortillas in these lightened fish tortillas.
• Use legumes: Rather than making these with avocado, use these simple beans, the more traditional beans or black beans from Tostadas.
• Add salad: Serve creamy coleslaw on salmon Tostadas for a more crunchy and color.
• Make them spicy: To make salmon spicy, double the amount of chili powder. Or add spicy salsa or sauce, such as this creamy chili sauce.

Storing salmon tostadas the right way

If you happen to have leftovers, this is the way to keep them fresh so you can enjoy them again!

• refrigerator: Make sure to store the salmon, salsa and avocado in a separate sealed container in the refrigerator for best results. To brown the avocado too quickly, squeeze out some fresh lemon juice before storing it in the refrigerator.
• refrigerator: The salmon will last in the refrigerator for 3 months. Let it thaw in the refrigerator overnight before reheating.
• Reheat: Heat the salmon in a 300°F oven for about 10 minutes, or in a skillet over low heat. Bake tortillas in the oven or fryer until crisp again.
• Leftovers: You can save the remaining salmon, salsa and avocado to enjoy in the top of a salmon rice bowl or Mexican quinoa salad or Southwest quinoa salad!