The days are getting longer. The kids are out of school. The weather is growing hotter… it's summertime. It's time for flaky salmon and ingredients such as feisty jalapeño, fresh tomato, and that ultimate summer vegetable, an ear of sweet, crunchy corn. Add a dash of heat with chipotle mayonnaise and crumbly goodness of queso fresco, sit 'em all atop a crunchy tortilla, and we've got the meal for that's a true summer celebration. Tip: To keep corn kernels from making a mess, place the ear of corn in a bowl and hold vertically. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel husk off corn and carefully remove kernels from cob.
Core tomato and cut into ¼" dice.
Stem jalapeño, seed, and remove ribs. Cut into ¼" 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.
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.
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.
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.
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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