Messy Salmon Tostadas

with Sweetcorn Slaw

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Instructions

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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. 

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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. 

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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. 

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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.  

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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. 

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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 742 · Prot 50 · Carbs 38 · Fat 43

Ingredients

Number of people

Tostada and Toppings

Skin-on salmon fillet 350 Grams
6'' tortilla wraps 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 75 Grams
Fresh coriander 15 Grams

Slaw

White cabbage 300 Grams
Sweet corn kernels 145 Grams
Lime 1 Piece
Mayonnaise 30 Grams

Pickled shallot

Shallots 1 Piece
Red vinegar 22 ML
Brown sugar 5 Grams

'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 742 · Prot 50 · Carbs 38 · Fat 43

Instructions

photo

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. 

photo

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. 

photo

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. 

photo

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.  

photo

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. 

photo

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

Number of people

Tostada and Toppings

Skin-on salmon fillet 350 Grams
6'' tortilla wraps 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 75 Grams
Fresh coriander 15 Grams

Slaw

White cabbage 300 Grams
Sweet corn kernels 145 Grams
Lime 1 Piece
Mayonnaise 30 Grams

Pickled shallot

Shallots 1 Piece
Red vinegar 22 ML
Brown sugar 5 Grams
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