Name: Salmon Tostada
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2-4
Ingredients: ½ pack Siete Almond Flour Tortillas; ½ Small Red Onion, thinly sliced; ⅓ cup Apple Cider Vinegar; ⅓ cup Water; 1 tsp Maple Syrup; 1 tsp Sea Salt, split, plus more to taste; 2 Small Avocados; 1 Lime, juiced; 1 cup (8oz) Smoked Salmon (either canned and shelf-stable or hot smoked salmon from the refrigerated fish department); ¼ cup Siete Salsa Soleada

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Ingredients

½ pack Siete Almond Flour Tortillas
½ Small Red Onion, thinly sliced
⅓ cup Apple Cider Vinegar
⅓ cup Water
1 tsp Maple Syrup
1 tsp Sea Salt, split, plus more to taste
2 Small Avocados
1 Lime, juiced
1 cup (8oz) Smoked Salmon (either canned and shelf-stable or hot smoked salmon from the refrigerated fish department)
¼ cup Siete Salsa Soleada

dairy free gluten free grain free Salsa soy free Tortillas

Cook Time:

90 minutes

Servings

2-4

Rated 4.2 stars by 5 users

Avocado + salmon + our NEW Salsa Soleada on top of a tostada? De nada! (No, really, you’ll thank us later.) It’s quick, easy, and perfect for lunch or dinner, plus it’s got a bit of spice from our Taqueria-Style Salsa Soleada.

Ingredients

½ pack Siete Almond Flour Tortillas
½ Small Red Onion, thinly sliced
⅓ cup Apple Cider Vinegar
⅓ cup Water
1 tsp Maple Syrup
1 tsp Sea Salt, split, plus more to taste
2 Small Avocados
1 Lime, juiced
1 cup (8oz) Smoked Salmon (either canned and shelf-stable or hot smoked salmon from the refrigerated fish department)
¼ cup Siete Salsa Soleada

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Ingredients

½ pack Siete Almond Flour Tortillas
½ Small Red Onion, thinly sliced
⅓ cup Apple Cider Vinegar
⅓ cup Water
1 tsp Maple Syrup
1 tsp Sea Salt, split, plus more to taste
2 Small Avocados
1 Lime, juiced
1 cup (8oz) Smoked Salmon (either canned and shelf-stable or hot smoked salmon from the refrigerated fish department)
¼ cup Siete Salsa Soleada

Almond Flour Tortillas - 6 Packs

$55.00

ADD TO CART

Salsa Soleada 4 jars

$30.00

ADD TO CART

Directions

Preheat the oven to 350F.

Line a baking sheet with parchment and bake each almond flour tortilla for 7-8 minutes until crisp. ⁠

To make some quick pickled red onions, cover sliced red onions with apple cider vinegar, water, maple syrup, and ½ tsp of the sea salt. Stir to combine and chill for at least 1 hour or overnight.

Mash the avocados with lime juice and season with ½ tsp salt, adjusting the seasonings to taste if needed. Chill until ready to serve.

Transfer the smoked salmon to a bowl, flaking the salmon into medium sized pieces. Add enough Siete Salsa Soleada to coat the salmon.

To build the tostadas, place the baked and cooled tortillas on a serving platter, topping with a thin layer of the mashed avocado and about a ⅓ cup of the Salsa Soleada salmon.

Garnish with pickled red onions and serve!

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