Let’s make some tostadas!!!
Here is a simple recipe suitable for any cooking enthusiast that requires very minimum skills.
Tostadas are commonly made with tortillas that might be a day old or not fresh enough to make tacos. That is obviously for households where moms and grandmas make fresh tortillas every day. Grocery store-bought tortillas work perfectly to make tostadas and you can also find tostadas already made but they are so easy that I prefer to make them at home. Tostadas are deep-fried or toasted in the oven to become a crispy bed for anything you want to add as a topping.
This time I am using Sitka Salmon Shares Coho while it is in season. Coho salmon are the most versatile salmon species. They’re mild and easy to use in a host of different preparations and styles. Like in this simple recipe where I only broil it in the oven for 8 minutes and it turns out flaky and juicy.
If you want to get closer to the source of your seafood, enrollment in Sitka Salmon Shares 2020 CSF season is now open, use promo code “CommunityCooks20” for $25 off your initial share price.
And If you are looking for a different alternative to the traditional taco, try making tostadas. By baking the tortillas, they become crunchy and delectable. They are perfect topped with flaky citrusy Coho salmon. The hot and smoky addition of chipotle sauce to the mayo makes this the perfect party bite or a weeknight dinner.
Ingredients:
(Makes about 8 – 10 tostadas – feeds 4)
For the Fish:
- 12 oz. Coho Salmon
- ½ Orange – zest and juice
- ½ Lemon – zest and juice
- 1 Tablespoon soy sauce
For the Tostadas:
- 8-10 Small Corn Tortillas
- Olive Oil Spray
- ½ Cup Mayo
- 1 Tablespoon Chipotle Sauce
- ½ Cup Fresh Corn Kernels
- ¼ Cup Sliced scallions
- Juice of ½ lemon
- Salt to taste
For the garnish:
- 1 avocado, cut in cubes
- Cilantro leaves
Method:
Make the tostadas: Preheat the oven at 400F. Place the tortillas in a large baking sheet in one layer, you may need to use more than one sheet pan depending on side of tortillas. Spray with olive oil on both sides. Bake 4-5 minutes, flip over and bake on the other side for another 4 minutes or until golden brown.
Broil the fish: Preheat your broiler on low. in a small bowl add the juice and zest of half orange and half lemon, add soy sauce, and mix well until combined. Place the fish in a baking sheet and brush the sauce all over. Be generous. Broil on low for 8 minutes until cooked through and flaky. Using a fork, shred the fish meat. Set aside.
Corn & scallion: Mix corn and scallion with the juice of half lemon, lightly season with salt.
Make chipotle mayo: In a small bowl mix mayo and chipotle sauce.
Make lime sour cream: In a small bowl mix sour cream and juice of one lime, season with salt.
Assemble the tostadas: Spread chipotle mayo all over the tostadas. Top with Coho salmon add one tablespoon of the corn and scallion mix, garnish with avocado and cilantro, finish with a splash of lime sour cream. Enjoy!
