Salmon Tostadas with Creamy Chipotle Mango Slaw
0 mins prep0 mins cook
These salmon tostadas with creamy chipotle mango slaw are a fresh, high-protein 20-minute dinner. Made with homemade crispy tostadas and topped with cotija and pickled onions.
0 servings
What you need
Instructions
Cook the salmon 2 Rub the salmon with olive oil, lime juice, and all of the spices. 3 Bake at 400°F for 12–15 minutes or air fry at 375°F for about 10 minutes, until flaky. 4 Once it’s done, flake it into large chunks. Make the slaw 6 In a bowl, mix together your mayo (or Greek yogurt), chipotle, honey, lime juice, salt, and pepper. 7 Then fold in the coleslaw mix, diced mango, and cilantro. 8 You want it creamy but still fresh, with a little texture and crunch. Assemble 11 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 17 And don’t be afraid to drizzle a little extra sauce over the top… that’s what makes it.View original recipe