Lots of spices bring a zing to these Blackened Salmon Tostadas, while a creamy and zesty sour cream and avocado sauce cools them down. The perfect 20 minute dinner solution!
If you love salmon, you’ll also want to try this Soy Ginger Salmon, this Panko Crusted Salmon, or these Salmon Burgers.
These Blackened Salmon Tostadas came about from fulfilling that craving for lunch one day. This is the perfect lunch or dinner because it can be ready in under 20 minutes, and that’s a necessity when it comes to lunch at home. And dinner in 20 minutes? Yes!
These couldn’t be simpler, either. All of the spices from the spice mix for the salmon came straight from my pantry. It may seem like a lot of spices that you are putting on your fish, but believe me – this is what gives the whole meal so much flavor. I love fish because of how quickly it cooks, and the salmon pairs up very nicely with the spice mixture.
Sweet and spicy – I could get used to this lunch every day!
Ingredients
- Sour Cream: This is used to make the sauce.
- Seasoning Mix: If you can’t find the Old El Paso Sour Cream Seasoning Mix, I think a package of ranch dressing mix would be delicious.
- Avocado: Half of the avocado is used for the sauce, then you’ll top the avocados with the other half.
- Spices: This is a long list of spices, but they make the perfect blackened salmon! You can switch these up according to your preference, though.
- Salmon: You’ll need a total of 12 oz. of salmon.
- Butter: The butter is used to cook the fish. You could also use olive oil or another oil, but I like the flavor of the butter.
- Tostada Shells: These are easy to find near the tortillas.
- Toppings: I like to top mine with shredded cabbage, mango, and cilantro, along with the half of the avocado.
How to Make Blackened Salmon Tostadas
SAUCE: Combine the sauce ingredients in a blender and puree.
SALMON: Coat the salmon with the spices, then cook the fish in a skillet. I like to use a cast iron skillet.
ASSEMBLE: Flake the cooked salmon, then top the tostada shells with the cabbage, salmon, avocado, mango, and cilantro. Drizzle the sauce over the top.
Tips
There is quite a bit of heat in the fish, but feel free to cut back on the cayenne if you want it a little more mild. But the thing I love about this recipe is that you have other components that balance out the heat. You have a creamy zesty avocado and sour cream sauce. Not only do you have the sauce, but you have additional cubed avocado, plus the sweetness from the diced mango that helps to tone down the spiciness.
Feel free to adjust the spice mixture if you want to lessen the heat.
Not a tostada fan? Turn them into tacos!
More Tostada Recipes
Beef Tostadas
Chicken Tostadas
Breakfast Tostadas
Spaghetti Squash Tostadas
Chicken Tostadas with Poblano Cream Sauce
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Blackened Salmon Tostadas
Ingredients
- 1 cup sour cream
- 1 oz package sour cream seasoning mix*
- 1 avocado halved and diced
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 2 salmon filets about 6 oz each
- 1 tablespoon butter melted
- 4 tostada shells
- shredded cabbage
- diced mango
- cilantro
Instructions
- Combine the sour cream, sour cream seasoning and half of the avocado in a blender and pulse until the avocado is completely broken down and the sauce is smooth. Set aside.
- In a small bowl, combine the paprika, cayenne pepper, onion powder, garlic powder, salt, pepper, thyme, basil and oregano.
- Heat a cast iron pan over medium-high heat. Baste one side of the salmon filets with half of the butter, then sprinkle half of the seasoning mix over the top side of the fish. Press in gently with your hands to make sure the seasoning adheres to the fish. Transfer the fish to the hot pan, seasoned side down. Once the salmon is in the pan, brush the remaining butter on the fish and sprinkle with the remaining seasoning.
- Cook the fish until it pulls away from the pan easily on the first side, 3-5 minutes. Flip the fish and cook on the second side for an additional 2-3 minutes. Remove the salmon to a plate or cutting board and flake with a fork.
- To assemble, place some shredded cabbage on the bottom of each of the tostada shells. Top each with 1/4 of the salmon, then top with the remaining 1/2 avocado, mango and cilantro.
Joanne says
The.Boy also can’t really handle spice, but we’re working on it! Meanwhile, I crave all things HOT HOT HOT nonstop. These tostadas would totally do it for me.
Liz @ Floating Kitchen says
These look absolutely fantastic! I’m slowing trying to get my parents eating more spicy foods by sneaking it in places. They are total wimps. Ha! I love the spice. Bring it on!
Jeri says
This looks amazing! I love salmon and have been looking for a new recipe so I am putting this one on the list!
Rachel (LittleChefBigAppetite) says
What a beautiful recipe! I am definitely pinning this to make later!
Alyssa @ My Sequined Life says
This is my kind of meal! In our house it’s not spicy enough until someone tears up and our faces are bright red. Putting this on the menu!
Brenda @ a farmgirl's dabbles says
Super delish! We made a blackened salmon dish on the grill a few weeks ago and loved it – I look forward to trying your recipe!
Shawn @ I Wash You Dry says
These look great! I’m always looking for tasty summer lunches!
Michelle says
I just had a blackened salmon salad yesterday. Absolutely love this idea of doing tostadas and will make this soon. I’m totally one of those that needs it to be mild though. I’m a total wimp about spicy food.
Layla @Gimme Delicious says
If there’s one thing in life I can’t give up it’s salmon tacos. I’m pretty sure salmon would be amazing as tostadas as well. Pinned!
Alida says
Anything Mexican, salmon and made quick and easy is a winner in my book! This looks so delicious!
Liz says
Oh, boy, I could put away a lot of these babies! I usually have to lighten up the spice for my hubby, too, but I’ve seen his tolerance increase over the years—thank goodness!
Kelley says
Yum! What a great, quick weeknight dinner idea. I love anything Mexican and am trying to eat more salmon too!