Summer Salmon Tostadas

with corn salsa and queso fresco

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Fish, Wheat, Soy

A note about serious food allergies

In Your Box (serves 2)

  • ¼ oz. Cilantro
  • 1 Ear of Corn
  • 1 Roma Tomato
  • 1 Jalapeño Pepper
  • 2 tsp. Mojito Lime Seasoning
  • 1 Lime
  • Info
    12 oz. Salmon Fillets
  • Info
    4 Small Flour Tortillas
  • Info
    1 oz. Chipotle Mayonnaise
  • Info
    1 oz. Queso Fresco
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel husk off corn, rinse, and carefully remove kernels from cob. Core tomato and cut into ¼" dice. Stem and seed jalapeño. Cut into ¼" dice. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Halve lime and juice. Mince cilantro. Pat salmon dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Make the Tostada Shells

    Make the Tostada Shells

    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. Toast in hot oven until browned and crispy, 5-7 minutes. While shells toast, make salsa.

  • Step 3 - Make the Salsa

    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), shallot (to taste), 2 tsp. lime juice, cilantro (reserve a pinch for garnish), ¼ tsp. salt, and a pinch of pepper. Stir to combine and set aside. Wipe pan clean and reserve.

  • Step 4 - Cook the Salmon

    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 undisturbed, 3-4 minutes. Flip, and cook until salmon reaches a minimum internal temperature of 135 degrees, 3-4 minutes. Remove from burner and transfer salmon to a plate. Remove skin and use a fork to flake salmon into bite-sized pieces. Stir in seasoning blend

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, topping tortillas with salmon, salsa, chipotle mayonnaise, cheese, and remaining cilantro. Bon appétit!