The Pioneer Woman Tasty Kitchen
Profile Photo

Chili-Rubbed Salmon and Grilled Corn Tostada with Mango Avocado Salsa

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

The light and spicy salmon combined with sweet grilled corn and mango avocado salsa makes for a delicious tostada that is bursting with flavor!

Ingredients

  • 12 ounces, weight Salmon, Divided Into Two 6 Ounce Fillets
  • 1 Tablespoon Chili Powder
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Cracked Black Pepper
  • 14 ounces, weight Can Black Beans
  • 1  Ear Corn, White Or Yellow
  • 2 teaspoons Canola Oil For Brushing
  • ½  Avocado, Peeled, Pitted, And Diced
  • ½ cups Ripe Mango, Peeled, Diced
  • 1 Tablespoon Finely Diced Red Onion
  • 1 Tablespoon Finely Diced Red Pepper
  • 1 Tablespoon Finely Chopped Cilantro
  • 1 teaspoon Finely Chopped Jalapeño
  • 1 teaspoon Fresh Lime Juice
  • 1 Tablespoon Canola Oil, Divided
  • 2  Corn Tortillas, Medium-sized
  • 2 cups Chopped Romaine

Preparation

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Grilled Salmon with Homemade Spanish Pesto
Profile Photo by Albert Bevia in Main Courses
This easy-to-make grilled salmon with homemade Spanish pesto is the perfect...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Easy Apricot Glazed Salmon
Profile Photo by Lori Kemph | Mutt & Chops in Main Courses
Moist and flaky fresh salmon paired with the savory, tangy, sweetness...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Rosé Steamed Clams with Leeks
Profile Photo by Phoebe Lapine in Main Courses
There’s no better use for leftover rosé from the summer season...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Miso-Glazed Salmon with Edamame, Toasted Couscous and Quail Egg
Profile Photo by MARBLING & MARROW in Main Courses
A light dish delivering epic flavour. Backed up by toasted herby...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Crunchy Tostada with Tuna
Profile Photo by Mireille | The Tortilla Channel in Main Courses
Crunchy tostadas with tuna are made with lots of vegetables, salsa,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy