Messy Salmon Tostadas
with Sweetcorn Slaw
Instructions
1 Pickle shallot
Preheat the oven to 200°C/180°C fan. Peel and very finely slice the shallots. Combine the red vinegar with the brown sugar in a small bowl. Once the sugar has dissolved, add the sliced shallots to the vinegar and set aside.
2 Roast tostadas
Place the tortilla wraps on a large baking tray (use multiple trays if the tortilla wraps overlap too much). Generously drizzle with vegetable oil and season with salt. With clean hands, rub the salt and oil into the tortilla wraps. Bake in the oven for 5-10 min until crispy and golden. Once golden, remove the tray from the oven and set aside.
3 Prep
Meanwhile, slice or shred the white cabbage as finely as possible. Drain the sweet corn. Juice the lime into a large bowl. Add the mayonnaise and corn and mix well to combine. Set aside.
4 Coat salmon
On a large plate, combine the cumin, coriander, chipotle (spicy!), garlic powder and a pinch of salt. Turn the salmon in the spice mix until coated.
5 Fry salmon
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the salmon fillets and cook for 3-4 min on either side until cooked through. Using a fork, gently flake the salmon into bite-size pieces.
6 Assemble
Add the shredded cabbage to the corn mayonnaise. Give everything a good mix up. Drain the shallots. Load the toasted tortillas with a layer of slaw, the flaked salmon and the pickled shallots. Crumble the feta directly onto the tostadas and garnish with the fresh coriander leaves. Enjoy with fingers or utensils!
Tips for fussy eaters
Can't handle the heat? Go easy on the chipotle! Also, why not swap the feta for cheddar?
Pro tip
Tortillas looking crowded on the tray? Bake them in batches!
'Tostada' means 'toasted' in Spanish. In Mexican cooking 'tostada' refers to a dish that includes a toasted component as its base.
Cooking Time: 30 min
Cals 816 · Prot 56 · Carbs 44 · Fat 46
Ingredients
Tostada and Toppings
Slaw
Pickled shallot
'Tostada' means 'toasted' in Spanish. In Mexican cooking 'tostada' refers to a dish that includes a toasted component as its base.
Cooking Time: 30 min
Cals 816 · Prot 56 · Carbs 44 · Fat 46
Instructions
1 Pickle shallot
Preheat the oven to 200°C/180°C fan. Peel and very finely slice the shallots. Combine the red vinegar with the brown sugar in a small bowl. Once the sugar has dissolved, add the sliced shallots to the vinegar and set aside.
2 Roast tostadas
Place the tortilla wraps on a large baking tray (use multiple trays if the tortilla wraps overlap too much). Generously drizzle with vegetable oil and season with salt. With clean hands, rub the salt and oil into the tortilla wraps. Bake in the oven for 5-10 min until crispy and golden. Once golden, remove the tray from the oven and set aside.
3 Prep
Meanwhile, slice or shred the white cabbage as finely as possible. Drain the sweet corn. Juice the lime into a large bowl. Add the mayonnaise and corn and mix well to combine. Set aside.
4 Coat salmon
On a large plate, combine the cumin, coriander, chipotle (spicy!), garlic powder and a pinch of salt. Turn the salmon in the spice mix until coated.
5 Fry salmon
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the salmon fillets and cook for 3-4 min on either side until cooked through. Using a fork, gently flake the salmon into bite-size pieces.
6 Assemble
Add the shredded cabbage to the corn mayonnaise. Give everything a good mix up. Drain the shallots. Load the toasted tortillas with a layer of slaw, the flaked salmon and the pickled shallots. Crumble the feta directly onto the tostadas and garnish with the fresh coriander leaves. Enjoy with fingers or utensils!
Tips for fussy eaters
Can't handle the heat? Go easy on the chipotle! Also, why not swap the feta for cheddar?
Pro tip
Tortillas looking crowded on the tray? Bake them in batches!
Ingredients
Tostada and Toppings
Slaw
Pickled shallot
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