Meal Kit
Summer Salmon Tostadas
with corn salsa and queso fresco
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Eggs, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 1 Ear of Corn
- 12 oz. Salmon Fillets
- 4 Small Flour Tortillas
- 1 Roma Tomato
- 1 Lime
- 1 Jalapeno Pepper
- 1 oz. Queso Fresco
- 0.84 oz. Chipotle Light Mayo
- ¼ oz. Cilantro
- 2 tsp. Mojito Lime Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories750
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Carbohydrates41g
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Net Carbs38g
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Fat44g
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Protein45g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Peel husk off corn and carefully remove kernels from cob.
Core tomato and cut into 1/4" dice.Stem jalapeño, seed, and remove ribs. Cut into 1/4" dice. Be sure to wash hands and cutting board after working with jalapeño.Halve and juice lime.Mince cilantro (no need to stem).Pat salmon dry, and season flesh-side with a pinch of salt and a pinch of pepper.If using wild-caught salmon, follow same instructions and season same amount. If using ground beef, season with seasoning blend, and a pinch of salt and pepper. If using chicken, pat dry and cut into 1" pieces on a separate cutting board. Season all over with seasoning blend and a pinch of salt and pepper. -
2 Make the Tostada Shells
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on prepared baking sheet and drizzle with 1 tsp. olive oil. Massage oil into tortillas.Toast in hot oven until browned and crispy, 5-7 minutes.While shells toast, make salsa. -
3 Make the Salsa
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add corn to hot pan and stir occasionally until lightly charred, 3-4 minutes.
Transfer to a mixing bowl and add tomato, jalapeño (to taste), 2 tsp. lime juice, cilantro (reserve a pinch for garnish), and a pinch of salt and pepper. Stir to combine and set aside.Wipe pan clean and reserve. -
4 Cook the Salmon
Return pan used to cook corn to medium heat and add 2 tsp. olive oil. Add salmon to hot pan, skin-side up, and cook until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Transfer to a plate.Using a fork, carefully remove skin and flake into bite-sized pieces. Sprinkle with seasoning blend.If using wild-caught salmon, follow same instructions and cook until salmon reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Follow flaking instructions. If using ground beef, follow same instructions and break into small pieces with a spoon until no pink remains, 4-6 minutes. If using chicken, follow same instructions and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, topping tostada shells with salmon, salsa, chipotle mayonnaise (to taste), cheese, and reserved cilantro. Bon appétit!
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