Smoked Salmon Tostadas, Baja White Sauce
It’s a riot of colors, textures, and flavors! Silky-smoky-salty salmon, crunchy shredded cabbage, nutty-buttery avocado, peppery-crisp radish, bright-green-vegetal jalapeño, screaming-hot habanero, zesty-sour lime, herby-citrusy cilantro, sweet-tangy pickled red onion all happily combined atop crispy-charred corn tortillas. And all dressed with Baja White Sauce, that classic sauce served on top of those crave-worthy fish tacos in Baja, California.
Smoked Salmon Tostadas Recipe
Charred Corn Tostadas
Pass corn tortillas briefly over an open flame until charred in spots. Brush both sides of charred tortillas completely with a coat of grapeseed (or any neutral tasting) oil, season with a bit of salt, then place on a sheet pan in a 350°F oven until semi-crispy, turning once, about 4 minutes per side.
Baja White Sauce
Mix equal parts of sour cream and mayonnaise then add enough lime juice to get a drizzle consistency. Season to taste with salt.
smoked salmon slices
green cabbage – thinly shredded
avocado – sliced into half-moons
scallion – thinly sliced
red radish – thinly sliced
jalapeño and habanero chile (if you dare) – thinly sliced
pickled red onion
To Plate Tostadas
Spread cabbage on top of charred corn tostadas. Add a couple slices of avocado, scallion, radish, and jalapeño. Drizzle with Baja white sauce. Layer slices of smoked salmon on top. Top salmon with pickled red onion, and a ring of habanero (if using). Garnish with cilantro. Serve extra white sauce and lime wedges on the side.
Tostadas Are Great
Check out Panko-Crusted Sustainable Rockfish Tostadas here!