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Hickory-Smoked Salmon Tostada

Hickory smoked salmon is a luxurious topping for tostadas. Zesty jicama and cabbage slaw, avocado and a creamy dressing round out the tasty meal.

At a glance
Main Ingredient
Seafood
Cuisine Type
Mexican
Menu Part
Entrée
Serves
8
Yield: 8

Ingredients

8 6-oz. salmon filets
Hickory wood chips, as needed
1 1⁄2 cups sour cream
1⁄2 cup orange juice
4 tsp. orange zest
2 jicamas, peeled, julienned
1 red cabbage, shredded
1 Napa cabbage, shredded
1⁄2 cup cilantro leaves
16 8-in. flour tortillas
Canola oil, as needed for frying
4 ripe avocados, peeled and sliced

Methods/Steps

1. Smoke salmon in a heavy skillet or hotel pan over wood chips until fully cooked. When cool, flake filets with a fork.

2. In a medium bowl, mix together sour cream, orange juice and orange zest. Season to taste.

3. In a large bowl, toss together jicama, cabbage and cilantro with 1⁄2 the dressing. Reserve refrigerated.

4. In a skillet, heat oil and fry tortillas until brown and crispy; drain.

5. Place two tortillas on a plate and top with 1⁄4 cup jicama slaw. Mound one flaked salmon filet on top of slaw and arrange 1⁄8 of the avocado slices around sides. Drizzle with reserved dressing.

Related Terms:

Seafood, Mexican, Entrée

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