Salmon Tostadas with Mango & Black Beans

For the salsa: In a bowl, combine all of the salsa ingredients and gently fold together, being careful not to mash the avocado. You’ll only use 1/2 of a lime (juiced) for the salsa. Set the other half aside. Refrigerate until ready to assemble tostadas.

For the salmon: Heat a grill pan or grill over medium heat with a light coat of oil. Season the salmon with salt and pepper. Mix together the adobo, honey and the other half of the lime (juiced). Spread the mixture over the salmon, evenly coating it. Place salmon in a grill pan and cook until nice grill marks are achieved, about 3-4 minutes per side. Flip and cook until medium (or your preference), about 3-4 minutes per side (depending on the thickness/size of your fillet). Remove salmon from the grill and allow it to rest at least 5 minutes. Flake salmon just when it is time to serve.

For the tostadas: Meanwhile, heat a skillet over medium heat with a drizzle of oil. Add the corn tortillas a couple at a time and fry until crisp and golden. Remove tortillas from the pan to drain on paper towels and salt and pepper each tortilla. You’ll need to fry the tortillas in a few batches and add oil to the pan as needed.

To assemble tostadas: take a crisp, hot tostada, top with mango salsa, followed by salmon, then Cotija cheese, hot sauce, and lime. Serve.