Salmon Tostada
| Number of portions: 1 | Prep time: 10 minutes | Total time: 20 minutes |
Ingredients
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 tbsp (30 mL) lime juice
- 4 oz (113 g) fresh or frozen and thawed salmon fillet
- 2 5-inch (13 cm) soft corn tortillas
- 2 tbsp fresh cilantro, chopped
- 1 medium tomato, chopped
- 2 tbsp red onion, sliced
Coleslaw
- ½ cup savoy cabbage, shredded
- ¼ cup plain 2% Greek yogurt
- 1 Tbsp. (30 mL) lime juice
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix together chili powder, cumin, and lime juice in a bowl.
- Spread over salmon and place salmon on baking sheet.
- Cook for 8-10 minutes or until fish flakes easily with a fork.
- Mix together cabbage, Greek yogurt, and lime juice in a bowl.
- Warm the tortillas in the microwave for about 20 seconds to help prevent them from cracking.
- Flake salmon and place half onto each corn tortilla.
- Top each with half of the coleslaw mix.
- Divide cilantro, tomato, and red onion between the two tostadas.
| Nutrient | Per portion |
| Calories | 328 kcal |
| Protein | 26 g |
| Carbohydrates | 27 g |
| Fat | 14 g |
| Fibre | 6 g |
| Sodium | 127 mg |