Crispy Salmon Tostadas w/ Radish Green Crema + Spicy Mango Salsa

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Crispy fried corn tortillas, smeared with a zesty radish green crema topped with tender flaked salmon topped with spicy fresh mango salsa.

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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

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 Crema

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 Tomatoes

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

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

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.

cooking the tortillas

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 together the tostada

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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Crispy Salmon Tostadas w/ Radish Green Crema + Spicy Mango Salsa

Crispy Salmon Tostadas w/ Radish Green Crema + Spicy Mango Salsa
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  • 10 Corn Tortillas
  • 2 Roma Tomatoes, thinly sliced
  • 2 Radish, diced for garnish
  • 2Tb Cilantro, chopped for garnish
  • 1 Lemon, wedged for garnish
  • 1.5lb Salmon, cubed
  • Salt
  • Pepper
  • 2Tb Butter
  • 3/4c Mayo
  • 1 Garlic Clove
  • 1/2 Bunch Radish stems, washed- rough chopped
  • 1/2 Bunch Fresh Cilantro- rough chopped
  • 1/4 Bunch Flat Leaf Parsley- rough chopped
  • 1 Lemon- juiced and zested
  • 3 Mango, seed removed and cubed.
  • 3 Green Onions
  • 1/4 Red Bell Pepper
  • 1 Serrano- seed removed optional
  • 2 Tb Cilantro
  • 1tsp Apple Cider Vinegar
  • 1tsp Sugar
  • Salt, to taste
  • Pepper, to taste


  • Start off by making the radish green crema. Combine all the ingredients into a blender and blend till smooth and all the greens are completely broken down. Remove, cover and store refrigerated till ready to serve.
  • To make the mango salsa, place the garlic into the food processor. pulse till diced. Then add in green onions, bell pepper and serrano. Pulse till broke down. Then add in mangos, apple cider vinegar and sugar. Pulse till mangos are broken down to desired consistency. Season with salt and pepper to taste.
  • Remove from the food processor, cover and let sit for 30 minutes prior to serving.
  • To prepare the salmon. Cube the salmon to desired size. Season the salmon generously with salt and pepper. Place butter into the tray and air fry at 400F for 12 minutes.
  • Remove the salmon once cooked and allow it to slightly cool.
  • In a pan add in a shallow 1/2 inch layer of cooking oil. Once heated add in corn tortillas, cook on both sides till slightly puffy, golden brown and stiff.
  • Remove from the oil and immediately sprinkle with salt and pepper.
  • Let the tortillas slightly cool before building.
  • To build take a tortilla add on a layer edge to edge of radish crema. Top with a layer of fanned out tomatoes. Top with flaked salmon and top with fresh mango salsa. Serve with fresh lemon wedges and cilantro.
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