Messy Salmon Tostadas

Name: Messy Salmon Tostadas with Sweetcorn Slaw
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 6 Piece of 6'' tortilla wraps; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Cumin powder; 2 Grams of Coriander powder; 2 Grams of Chipotle powder; 2 Grams of Garlic powder; 1 Tsp of Salt; 2 Tbsp of Vegetable oil; 75 Grams of Feta cheese; 15 Grams of Fresh coriander; 300 Grams of White cabbage; 122 Grams of Sweet corn kernels; 1 Pieces of Lime; 24 Grams of Mayonnaise; 1 Pieces of Shallots; 22 ML of Red vinegar; 5 Grams of Brown sugar

with Sweetcorn Slaw

'Tostada' means 'toasted' in Spanish. In Mexican cooking 'tostada' refers to a dish that includes a toasted component as its base.

Cals 983 · Prot 51 · Carbs 87 · Fat 50

Family Friendly

30 min

Messy Salmon Tostadas with Sweetcorn Slaw

'Tostada' means 'toasted' in Spanish. In Mexican cooking 'tostada' refers to a dish that includes a toasted component as its base.

Cals 983 · Prot 51 · Carbs 87 · Fat 50

Family Friendly

Ingredients

Tostada and Toppings

Skin-on salmon fillet 6*

350 Grams

6'' tortilla wraps 10*11*

6 Piece

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Cumin powder

2 Grams

Coriander powder

2 Grams

Chipotle powder

2 Grams

Garlic powder

2 Grams

Salt

0.5 Tsp

Vegetable oil

2 Tbsp

Feta cheese 4*

75 Grams

Fresh coriander

15 Grams

Slaw

White cabbage

300 Grams

Sweet corn kernels

122 Grams

Lime

1 Piece

Mayonnaise 5*9*13*

24 Grams

Pickled shallot

Shallots

1 Piece

Red vinegar

22 ML

Brown sugar

5 Grams

Allergens

*6 Fish, *10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *9 Soya, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4102 / 983
Fats (g)	49.8
of which saturated (g)	11.6
Carbohydrates (g)	87
of which sugars (g)	18.3
Fibers (g)	8.8
Proteins (g)	50.8
Salt (g)	6.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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!

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