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The light and spicy salmon combined with sweet grilled corn and mango avocado salsa makes for a delicious tostada that is bursting with flavor!
Heat grill to medium high.
Remove skin from salmon. In a small bowl, combine chili powder, oregano, salt and pepper. Generously dust fillets with spice mixture. Set aside.
Drain beans of almost all of the liquid, keeping about 2 tablespoons of the liquid to cook beans in. Heat beans in a saucepan over medium heat for about 3-4 minutes until they bubble. Using a spatula, smash beans until they thicken. Season to taste with salt and pepper. Remove from heat and set aside.
Shuck the corn, discard the husks, brush the corn kernels with canola oil and grill the corn for a total of 5-7 minutes, turning to cook all sides evenly. Remove corn from heat onto a plate and turn off the grill. Use a knife or corn stripper to remove corn from cob. Set aside.
In a small bowl, mix avocado, mango, red onion, red pepper, cilantro jalapeño and lime juice. Set aside.
Cook salmon. Heat half of the canola oil in a large non-stick pan over high. Sear salmon for 30 seconds and turn heat to medium low. Cook for about 4 minutes. Turn over the fillets and cook for about 3 minutes more, or until still a little pink in the center.
Heat remaining oil in a medium sauté pan over medium-high heat. Fry tortillas, one at a time until golden and crispy on both sides. Remove from heat and place on a paper towel.
Layer the tostadas. Spread beans on each of the fried tortillas, then sprinkle grilled corn over the beans. Add romaine, then salmon. Top with the mango avocado salsa and serve.
Flavorful, spicy blackened salmon tacos topped with fresh avocado corn salsa and tangy cilantro ranch dressing made with Greek yogurt. A delicious way to enjoy salmon.
Shrimp (“camarones” in Spanish) are one of my favorite foods to cook. This easy to make relleno sauce complements the shrimp well and goes great with a Lowcountry favorite—rice! The ingredients are items found in most pantries so give this a whirl for a little “South of The Border” flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!