Sockeye Salmon Tostadas
Rated 5.0 stars by 1 users
Servings
1
Prep Time
5 minutes
Cook Time
5 minutes
Sockeye salmon tostadas blend Asian and Mexican flavors with crispy corn tortillas topped with raw sockeye salmon, avocado, and a squeeze of lime. These tostadas offer a vibrant fusion of flavors and textures.
Declan Chapin
Ingredients
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Wild Alaska Sockeye Salmon
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¼ cup low-sodium soy sauce or coconut aminos
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1 tsp sesame oil
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3 cloves minced garlic
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1 tbsp green onion, diced
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corn tortillas
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vegetable oil
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1 large avocado, mashed
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salt and pepper
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sesame seeds to garnish
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lime to garnish
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fresno chile to garnish
Salmon Poke:
Tostadas:
Directions
Thaw salmon and cube into bite-sized pieces.
In a small bowl, whisk together low sodium soy sauce, toasted sesame oil, garlic, and green onions. Set aside.
Fry corn tortillas in canola oil and pat dry with paper towels after.
Top tostadas with mashed avocado and salmon poke mixture.
Garnish with lime, sesame seeds, and a slice of a Fresno chile.
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