This meal has been a favorite in our family for years. You can use whatever fish you like or have on hand to sub for the salmon, and if you want to make it paleo just omit the beans and cheese and have it in a lettuce or cabbage cub. The sauce makes it feel a little fancy, but make no mistake —this is a quick and easy dish that feels festive (something we all need while staying at home more during this pandemic). This probably goes without saying, but these tostadas pair well with margaritas.
Recipe (makes six to eight tostadas):
- Six to eight tostada shells (if you are grain free, try these instead)
- One can of organic refried beans
- Four 4oz salmon filets (or fish of your choice)
- 1/4 tsp smoked paprika
- 1/4 tsp sea salt
- 1/4 tsp chili powder
- 1/2 cup of your cheese preference, to taste (my favorite on this is crumbled goat cheese)
- About 3/4 cup chopped red onion
- Cilantro, chopped, to taste
For the sauce:
- Two tablespoons of a good, paleo mayonnaise.
- One to two tablespoons of the sauce from a can of chipotles in adobo (save the peppers for another recipe!)
- Two tablespoons lime juice
- One tablespoon white wine vinegar.
Spread the fish out on a tray and sprinkle each evenly with the spices and salt. We cooked ours on the Blackstone Griddle for about ten minutes in butter (we love this kind), flipping once, but if you don’t have a grill or griddle these can be cooked for about 15 minutes at 400 degrees in a standard oven. Heat up the refried beans in a small pan with about three tablespoons of water. Place tostadas on a baking sheet and spread each evenly with the beans. Shred the fillets and place liberal amounts of it on top of the refried beans. Top with cheese (optional), onions and cilantro. Place the pan in the oven, set to broil, for about three minutes or until the cheese is melted.
In a small bowl, mix the mayo, chipotle sauce, lime juice and vinegar. Spoon the sauce on top of the tostadas to taste.