Salmon Tostadas with Creamy Chipotle Mango Slaw
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.
Ingredients
- For the salmon:
- 1 –1.5 lbs salmon skin on or off
- 1 tbsp olive oil
- Juice of 1 lime
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp cumin
- Salt + pepper
Creamy chipotle mango slaw:
- 2 cups coleslaw mix
- ½ cup mayo or plain Greek yogurt
- 1 –2 tsp chipotle in adobo depending on spice preference
- 1 tbsp honey
- Juice of 1 lime
- ½ cup diced fresh mango
- 2 tbsp chopped cilantro
- Salt + pepper
For assembling:
- Homemade tostadas or store-bought if needed
- Mashed avocado or guacamole
- Pico de gallo
- Fresh cilantro
- Cotija cheese
- Pickled red onions
Let's Make It
Cook the salmon
- Rub the salmon with olive oil, lime juice, and all of the spices.
- Bake at 400°F for 12–15 minutes or air fry at 375°F for about 10 minutes, until flaky.
- Once it’s done, flake it into large chunks.
Make the slaw
- In a bowl, mix together your mayo (or Greek yogurt), chipotle, honey, lime juice, salt, and pepper.
- Then fold in the coleslaw mix, diced mango, and cilantro.
- You want it creamy but still fresh, with a little texture and crunch.
Assemble
- 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
- And don’t be afraid to drizzle a little extra sauce over the top… that’s what makes it.