Crispy Salmon Tostadas

CRISPY SALMON TOSTADAS😍

Y’all know my love for tacos at this point, but tostadas… tostadas make my heart sing. Hear me out: yeah it’s a little bit like trying to jump into a double dutch taking that first bite, and there’s sauce rolling down your arm, bits of tostada have fallen down your shirt, but THEN, the crispy slightly spicy salmon, creaminess from the beans and avocado, and aioli crema mish mash sauce all just hit your taste buds at once for an absolutely dynamic first bite. It. Is. Incredible. A little bit messy, a lot a bit flavorful, and just the perfect way to switch up your at home dinner sitch. Or just because ya love good food. You’re gonna wanna make this ASAP!

Serves 1-2.

Ingredients:

For the Crispy Salmon Tostadas:

• 3 tortillas (I used Siete Foods Cassava but you can use corn) 

• ½ lb salmon, cut into 2x1” matchsticks

• ½ cup panko breadcrumbs (I used gluten free)

• 1 egg

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp cumin

• ½ tsp onion powder

• ½ tsp cayenne

• ½ avocado, cubed

• ¼ cup frozen corn, defrosted

• 2 tbsps avocado oil

• Salt to taste

For the Aioli Crema: 

• 1 tbsp mayonnaise

• 1 tbsp greek yogurt (or mayo for gluten free)

• ¼ tsp cumin

• ¼ tsp garlic powder

• Juice from ½ lime

• Salt to taste

For the Refried Black Beans:

• 1 can black beans

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp cumin

• Juice from ½ a lime

• Salt and pepper to taste

Directions:

For the Crispy Salmon Tostadas:

• Make your aioli crema by combining all ingredients. Taste and adjust seasonings and keep in the fridge until ready to serve.

• Make your refried black beans by draining the beans but reserving the liquid. Add the beans to a saucepan with the garlic powder, onion powder, cumin, salt, and pepper. Cook on medium high heat, stirring often until most of the liquid has evaporated. 

• Mash half the beans and add in the reserved liquid from the can, stir and simmer for 3-5 minutes. Once cooked, shut off heat and add lime juice and keep warm.

• Add panko breadcrumbs to a plate with the chili powder, paprika, garlic powder, cumin, onion powder, cayenne, and salt and mix through.

• Whisk the egg in a bowl.

• Using your left hand as your “wet hand”, coat each piece of salmon in the egg, shake off the excess, and transfer to the plate with your breadcrumbs. Use your right “dry hand” to coat the salmon with the breadcrumbs, slightly pressing into the salmon to get it to stick. Repeat until all salmon is coated.

• Heat a skillet on medium high heat and drizzle in some avocado oil. Once hot, add your salmon in a single layer and cook for 1-2 minutes per side or until browned on both sides. Remove and set aside.

• Toast your tortillas one at a time in a nonstick skillet with a little avocado oil, flipping every 2 minutes or so until the tortilla is crisp, about 4-5 minutes.

• Assemble the tostadas by spreading a thin layer of the black beans onto the tortilla. Top with the salmon (I like to separate the salmon into bite sized pieces), avocado, corn, and aioli crema drizzle. Serve immediately and enjoy!