Name: Salmon Tostadas with Creamy Chipotle Mango Slaw
Yield: 4
Ingredients: Cacique Cheese, Part Skim Milk, Cotija; Organic Cilantro; Pico Pica Hot Sauce, Real Mexican Style; La Costeña Chipotles, Peppers in Adobo Sauce; Ortega Tostada Shells; El Guapo Garlic Powder; Waterfront Bistro Juice, Concentrate, Lime; Organic Red Onion Bag; Morton Iodized Salt & Black Pepper; Cilantro; SIGNATURE SELECTS Honey, Raw, Wildflower; Signature Farms Coleslaw, Angel Hair; Wholly Mini Classic Guacamole Snack Pack; McCormick Ground Cumin; Chobani Plain Non-Fat Greek Yogurt; Chicken of the Sea Pink Salmon; McCormick® Smoked Paprika; SIGNATURE SELECTS Chili Powder; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Ataulfo Mango

Cook the salmon

Rub the salmon with olive oil, lime juice, and all of the spices.

Bake at 400°F for 12–15 minutes or air fry at 375°F for about 10 minutes, until flaky.

Once it’s done, flake it into large chunks.

Make the slaw

In a bowl, mix together your mayo (or Greek yogurt), chipotle, honey, lime juice, salt, and pepper.

Then fold in the coleslaw mix, diced mango, and cilantro.

You want it creamy but still fresh, with a little texture and crunch.

Assemble

Start with your crispy tostada, Spread a layer of mashed avocado, Add flaked salmon, Top with a generous scoop of the slaw, Add pico de Gallo, and Finish with cotija cheese, pickled red onions, and fresh cilantro

And don’t be afraid to drizzle a little extra sauce over the top… that’s what makes it.

Salmon Tostadas with Creamy Chipotle Mango Slaw

Serves 2

0 mins total

What you need

Creamy chipotle mango slaw:

For assembling:

How to make

Cook the salmon

Make the slaw

Assemble