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When selecting your protein for your tostadas the sky is the limit. Use leftovers, or your favorite pork, beef or chicken recipe. Make it vegetarian or vegan with beans or veggies! For this recipe I chose salmon. Salmon is pink, fatty and flaky fish and it neutral enough is takes on other flavors well. It’s a firmer fish so it wont break apart from prepping, cooking to plating.
Corn tortillas are the key to holding your tostadas together. Skip the store bought and make them quickly at home. All you need is a splash of oil and fresh corn tortillas for frying. Frying your tortillas yourself not only makes sure your tostadas are super fresh and crispy, but the toasted corn flavor is really enhanced over the stove. Once removed from the pan don’t forget to top it with a pinch or salt or any of your other favorite seasonings. Don’t forget to fry a few extra to snack on.
Radish greens are often under utilized. They are too peppery for smoothies and can be a little gritty and grainy in salads. So oftentimes I like to use them tossed in pastas or soups. For this recipe the peppery radish greens are paired with fresh cilantro and parsley then blended with mayo and a generous squeeze of fresh lemon juice to keep the greens vibrant.
Ripe, juicy tomatoes are the perfect layer between the rich radish crema and fatty, flaky salmon. The light acid cuts through all the fat that would generally coat your palette so that all the layers and flavors can standout.
Mango salsa is great on its own or as a sweet and spicy addition to seafood. This mango salsa recipe is a little on the chunkier side but is super easy to prepare! Place you ingredients into a food processor and let it do all the work.
preparing the salmon for this dish is simple since it requires no really cooking technique to get amazing results. for this recipe i like to keep the salmon simple with just a generous seasoning of salt and pepper. that way the salmon is only enhanced and stands out on its own. this salmon recipe is best using skin less salmon since the salmon is flaked afterwards and cubed into littler bites for crispier pieces. this recipe can also be made on the stove or in the oven.
when making the tortillas. it’s best to fry them at home. freshly cooked tortillas not only smell and taste better but you can customize them with your favorite seasoning blends you have on hand. the shell is just as important as the layerings on top.
putting the tostada together is best done when the ingredients are not too hot. placing the crema over the bubbling hot tortilla can cause it to melt and turn transcalent giving it an off color. place the hot salmon over the chilled tomatoes can also cause everything to slider around.
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