Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.

Poke tortillas with a fork all over, 10 times for each tortilla.

Place tortillas on prepared baking sheet. Drizzle with 1 tsp. olive oil and massage oil into tortillas.

Bake in hot oven until browned and crispy, 5-7 minutes.

While tortillas bake, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Drain and coarsely chop oranges.

Stem and coarsely chop cilantro.

Pat salmon dry and season flesh side with 1/4 tsp. salt and half the ancho cinnamon rub (use less if spice-averse; remaining is yours to use as you please!).

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove from burner. Transfer salmon to a plate and let cool, 3-5 minutes.

Once cool enough to handle, carefully remove skin and discard. Flake salmon into bite-sized pieces.

In a mixing bowl, combine cabbage, cilantro, oranges, 1 tsp. olive oil, 1 Tbsp. lime juice, and a pinch of salt. Set aside.

In another mixing bowl, combine sour cream and guacamole (to taste). Set aside.

Plate dish as pictured on front of card, topping tortillas with crema (to taste), salmon, slaw, and cheese. Squeeze lime wedges over to taste. Bon appétit!