Chipotle Salmon Tostadas + Mango Salsa
Smokey roasted salmon over fresh tostadas, topped with avocado + mango salsa- this meal comes together in less than 30 minutes!
Ingredients
- 12 street taco size corn tortillas
- 1 1/2 - 2 lbs salmon
- 1-2 tbsp southwest chipotle seasoning or your favorite taco seasoning to taste
- 3 tbsp olive oil use olive oil spray to make this lighter in calories
- 1 1/2 cups chopped mango fresh or frozen
- 3 tbsp chopped cilantro
- 3 tbsp chopped red onion
- 1 jalapeno diced
- 1 1/2 avocados mashed
- 2 tsp lime juice
Let's Make It
- Preheat the oven to 425℉
- On a large baking tray, drizzle one tsp of olive oil. Place the tortillas on the tray- making sure each one of them gets coated in olive oil on the bottom. Drizzle a little more olive oil over the top, rubbing it in so that each tortilla is coated. ***you can use an olive oil spray to save on calories
- Cook the tortillas on the top rack of the oven for 5-8 minutes or until browned and crispy.
- In the meantime, wash + pat dry the salmon. Lay it flat on a baking tray and season with southwest chipotle seasoning, drizzle with 1 tsp of lime juice + 1 tbsp of olive oil.
- Once the tortillas are done, add the salmon into the oven on the top rack and cook for 10-15 minutes or until the salmon is cooked all the way through (145℉).
- While the salmon is cooking, toss together the mango, cilantro, onion + jalapeno in a bowl.
- Add the smashed avocado to each tortilla, top with the salmon, fresh lime juice + as much mango salsa as you want! Enjoy!
- You can serve this meal with a side salad, grilled veggies, rice + beans or maybe even add some cabbage to each tostada!