Name: Salmon Tostadas Recipe with Guacamole
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 1/2 teaspoons olive oil; 3/4 teaspoon ground coriander; 3/4 teaspoon ground cumin; 1/4 teaspoon kosher salt; 12 ounces salmon fillet; Juice of 1/4 lime; 6 tostadas; 1 1/2 cups shredded cabbage mix; 1/4 cup salsa verde; 2 tablespoons roughly chopped cilantro; 1 large avocado; 2 teaspoons fresh lime juice; 1/8 teaspoons kosher salt; 1 small tomato (seeded & diced)

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Another 20 minute meal! My family LOVED these Salmon Tostadas with Guacamole, and they couldn't be easier to make. 255 calories and 5 Weight Watchers SP

There are times when I hit it out of the park with a new 20-minute meal and this Salmon Tostadas recipe is one of those times ("not-so-humble brag" alert). Not only are they very simple to make - bake salmon, smash avocado, assemble - but they received multiple thumbs-ups from my every member of my family. I know my kids really love a new recipe (and aren't just complimenting me to be nice) when they start prowling in the kitchen for leftovers.

Make this recipe with store-bought tostadas or make a lighter homemade version (air fryer and oven instructions included below). In fact, there's a short cut for almost every part of this recipe, except the salmon, making it a breeze to put it together at the last minute. By popular demand, this is one that will definitely be in regular rotation at our house.

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WHAT YOU NEED FOR THESE SALMON TOSTADAS WITH GUACAMOLE

These are the main components need for this recipe (affiliate links included)…

- Salmon: As with any ingredients, freshness and flavor matters. I choose to use wild-caught salmon (the benefit of living near the ocean). Use the freshest you can find! If using salmon fillets with skin (as I did), there's no need to remove the skin. Once the salmon is cooked, the cooked flesh will easily separate from the skin.

- Spice rub: Savory and sweet, this rub is a mixture of olive oil, ground coriander, ground cumin, agave nectar and kosher salt.

- Tostadas: Fro ease, I used store-bought tostadas. However, it's very easy to make your own, lighter version. See the section below for more details.

- Shredded cabbage: To keep things quick and easy, pick up a package of shredded cabbage mix, which typically contains green and red cabbages, and carrots.

- Salsa verde: Use some store-bought salsa verde or whip up a batch of Roasted Tomatillo Salsa Verde.

Guacamole: This is one part of the recipe that I refuse to compromise on. There are some great store-bought guacamoles out there, but if you don't have a favorite, make your own. It takes about 2 minutes and you can adjust the seasonings just the way you like them.

How do you make baked tostadas?

To achieve a tostada that is lighter in calories and fat grams, use the oven or air fryer. If you have an air fryer (this is the one I have - affiliate link), this is definitely the way to go because you'll achieve that light, crispy texture with very little effort. Baked tostadas work well for this recipe too, though I don't think the texture matches the air fryer tostadas.

Oven version: Light brush both sides of the corn tortillas with olive oil or coat with olive oil spray. Bake them on a baking sheet in a 400 degree F oven for 5 to 10 minutes per side until crispy. Watch carefully so that they don't burn!

Air fryer version: Light coat both sides of the corn tortillas with olive oil spray. Cook in a single layer at 360 degrees for 3 to 4 minutes, or until crispy. You'll have to do this in batches if making more than two tostadas.

Tips for making salmon tostadas:

First tip - avoid overcooking the salmon! If you've been here before, you know my trick for testing the doneness of fish. Insert a small, sharp knife into the thickest part of the fish and hold it there for 10 seconds. Remove the knife and carefully rest the side of the blade against the inside of your wrist or your upper lip - both are sensitive to temperature. If the blade is hot, the fish is done. Magic, right?!

To optimize your time, prep the salmon with the spice mixture and pop it into the oven before you do anything else. While the salmon is cooking, make the guacamole and lay out your ingredients. Once the salmon is done, you can assemble the tostadas and serve them up right away.

While the lime juice in the guacamole slows down the oxidation (browning) of the avocado, it won't completely stop it. I suggest making the guacamole as close to the time that you'll be serving it as possible for ultimate freshness.

What other toppings can I use?

This salmon tostada recipe is easily customizable. One of the members of my family isn't a fan of avocado (GASP!), so I swap out the guacamole and replace it with some of my 5-Minute Black Bean Dip or spicy refried beans. Problem solved.

While I am partial to salsa verde with salmon or shrimp, use your favorite type of salsa or pico de gallo. Or make a healthy "crema" by mixing together yogurt, a splash of milk and salsa verde or canned diced green chiles.

Other Mexican-inspired recipes:

Grilled Vegetable Enchiladas {Cookin' Canuck}
Sweet Potato & Black Bean Tortilla Bake {Cookin' Canuck}
Paleo Naked Burrito Bowl {Irena Macri}
Healthy Mexican Pizza {The Picky Eater}

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