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Chili Lime Salmon Tostadas

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Chili Lime Salmon Tostadas are a vibrant, zesty dish featuring crispy tostada shells topped with chili-lime seasoned salmon, creamy avocado, fresh veggies, and tangy lime crema. A bold, Mexican-inspired meal perfect for quick dinners or entertaining.

Ingredients

  • 2 salmon fillets (about 6 oz each, skinless or skin-on)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 1 lime (juice and zest)
  • 4 tostada shells
  • 1 avocado, sliced or mashed
  • 1 cup shredded lettuce or cabbage
  • 1/2 cup cherry tomatoes, halved or pico de gallo
  • 1/4 red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 cup sour cream or lime crema (optional)
  • Hot sauce, to taste (optional)
  • Lime wedges, for serving

Instructions

  1. Preheat oven to 400°F (200°C) or heat a skillet over medium heat.
  2. In a small bowl, combine chili powder, garlic powder, paprika, cumin, salt, pepper, lime zest, lime juice, and olive oil to form a paste.
  3. Rub the chili lime mixture over the salmon fillets.
  4. Roast salmon for 12–15 minutes or pan-sear for 4–5 minutes per side, until cooked through and flaky.
  5. Let the salmon cool slightly, then flake into large pieces with a fork.
  6. Warm tostada shells in the oven for a few minutes until crisp.
  7. Spread avocado on each tostada shell.
  8. Top with lettuce or cabbage, flaked salmon, cherry tomatoes or pico de gallo, and red onion.
  9. Drizzle with lime crema or sour cream, sprinkle with cilantro, and add hot sauce if desired.
  10. Serve immediately with lime wedges on the side.

Notes

Use grilled salmon for a smoky flavor.Canned salmon can be used in a pinch but fresh is best.For a spicy kick, add cayenne to the seasoning or use spicy crema.Top with mango or pineapple salsa for a tropical twist.Keep tostadas crisp by assembling just before serving.

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