Piri Piri Salmon Tostadas
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 4
Nutrition: Per serving
Energy
493 Kcal
Fat
19g
Saturates
3.8g
Sugars
14g
Salt
1.6g
If you're looking for a fresh and flavourful way to enjoy salmon, these piri piri salmon tostadas are the perfect dish to try. Piri piri adds a zesty kick to the salmon, while the tostada shell provides a satisfying crunch. Topped with a mix of sweet and savory ingredients these tostadas are not only delicious, but also a healthy and colourful addition to your meal repertoire. Whether you're hosting a dinner party or looking for a quick and easy weeknight meal, these piri piri salmon tostadas are sure to impress.
Ingredients
450g Loch Duart salmon fillet
1 tsp of piri piri spice mix
1 tbsp of rapeseed oil
8 mini flour tortillas
200ml 0% fat Greek yogurt
1 large mango, chopped into small dice
2 tomatoes, diced
1/2 red onion, diced
1 tbsp chopped coriander
1 tbsp picked jalapeno chillies, diced
Juice of 1 lime
2 tbsp of pickled red cabbage
Method
Sprinkle the piri piri spice mix over the salmon and rub to cover the whole fillet. Place the salmon on a baking sheet and bake for 10-12 minutes.
To make tostadas: Place the tortillas on a baking sheet and brush with a small amount of oil. Cook for about 3 - 4 minutes on each side until they are crispy. Set aside to cool.
In a bowl, mix together the mango, tomato, red onion, coriander, jalapeno and lime juice with a pinch of pepper.
Spoon the 0% fat Greek yogurt onto the centre of each tostada. Divide the salsa mixture between the tostadas.
Break the salmon into large flakes and add to the tostadas and finish by topping each one with the pickled red cabbage.
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