You can’t go wrong with a classic fish taco but I prefer the often forgotten fish tostada. Now you might be asking isn’t a taco and a tostada the same thing?!? They are definitely related but a tostada is a flat crunchy tortilla that has been fried or grilled. Normally a tostada then has a smear of beans or sauce with protein and toppings. I like to grill salmon and use it as protein in my tostada. For a fun twist I like using hummus instead of refried beans, then I made a light slaw with a mix of grilled cabbage, avocado, and cheese.
Grill the cabbage and radicchio adds flavor and depth to your slaw.
Adding hummus is a great way to get protein and healthy fats into your diet.
Making salmon tostadas is a great way to use our awesome Cedar Wood Grilling Planks. The smoky cedar flavor blends great with the south of the border speciality.
Don’t forget to use the Dual Grilling Grid & Plank Saver to get more uses out of your Cedar Wood Grilling Plank.
Salmon Tostadas
Equipment
Bull Grill
Ingredients
- 1 dozen corn tortillas
- 1 6 oz container hummus
- 6 skinless salmon filets
- 1 cabbage
- 1 radicchio
- 1 cup salsa
- 1 cup coleslaw dressing
- 1 lime juiced
- 1 avocado sliced
- olive oil spray
- taco seasoning
- queso fresco, optional
Instructions
- Grill salmon using your preferred grilling method. I love grilling it on a Cedar Planks using the dual grilling grid. Season with salt and taco seasoning. Thoroughly cook since you want to be able to shred the salmon.
2. Cut radicchio and cabbage in half. Spray lightly with olive oil spray and grill on medium heat until you have grill marks and the cabbage begins to wilt slightly.
3. Grill corn tortillas on medium heat until the tortillas have grill marks and the tortilla begins to crisp up.
4. Cool cabbage and slice thinly with a knife. Mix with salsa, coleslaw dressing, and lime juice.
5. Build your tostada by starting with a tortilla shell. Smear hummus on tortilla, then layer salmon pieces, cabbage slaw, and avocado slices.
