Salmon Tostadas

Tostadas are crispy baked corn tortillas that act like a crunchy plate for all your favorite toppings! They're super easy to make at home with my Homemade Tostada Shell recipe and are a nice change from salmon tacos.

One of the best things about these delicious tostadas with salmon is that you can customize them with any toppings you like. Switch up the salsa, add some chilies, or pack in the protein with some beans!

This Salmon Tostadas recipe is bound to become an instant hit in your home, whether it's Taco Tuesday or hosting a dinner party for friends. Best of all, the leftover salmon and salsa both taste amazing in Tex-Mex-inspired salads!

Simple Swaps and Notes for Salmon Tostadas

Need to switch things up or need some helpful tips to make this recipe? We've got you covered:

• Salmon: Fresh or frozen salmon filets both work fine, so use whichever you have available to you.
• Avocados: You can mash your own or buy a store-bought guacamole to use instead.
• Pineapple: You can also use peaches or mango as the base of the salsa instead, if preferred. This Mango Black Bean Salsa would be the perfect swap!
• Cilantro: Not a fan? Swap it out for parsley, or leave out the herbs altogether.
• Jalapeno: Make sure to remove the seeds if you aren't a fan of heat or leave them in for a bit of a kick.

How to Assemble The Best Salmon Tostadas

I've come to realize that the perfect tostada is all about the layers and how you construct them. So here's a step-by-step guide to assembling the tostada of your dreams.

• Prep your tortillas: The key to making the best tostadas is starting off with a perfectly crispy tortilla. While you can buy tostada shells, I've found that the best way to ensure perfection is by making your own tostada shells in the oven with corn tortillas.
• Spread that crema: Okay, it's not just about crema for this layer. Sour cream, melted cheese, and refried beans—the possibilities are endless. For us, it's going to be our avocado mash or guacamole, whichever you're going with.
• Add your star: This is where your protein comes in. Whether you've got chorizo, grilled chicken like this pollo asado, or baked salmon like in this recipe, add it at this point.
• Top it off with salsa: Let the salsa sit on top of all our previous layers and sink into all the nooks and crannies. If pineapple salsa isn't your thing, try this simple Pico de Gallo instead.

Salmon Tostada Topping Ideas

There are so many options when it comes to tostadas. Here are some of the best toppings to try! Every time you make them, you can try out a different combination of toppings.

• Use beans instead of creamy avocado
• Guacamole
• Shredded cabbage or lettuce
• Diced tomatoes
• Chopped red onion or Pickled Red Onions
• Chopped cilantro
• Sliced jalapenos
• Queso fresco
• Hot sauce
• Yogurt sauce
• Sour cream or lime crema

Tostada Twists to Try

Tostadas are one of the most versatile foods around! Here are some easy ways to switch up this recipe and make it your own.

• Switch up the fish: Instead of salmon, use the blackened fish in these blackened fish tacos or some spicy shrimp from these easy shrimp tacos.
• Use beans: Instead of making these with avocado, use more traditional refried beans or the black beans from these easy Bean Tostadas.
• Add slaw: Top the salmon tostadas with creamy Mexican coleslaw for more crunch and color.
• Make them spicy: To make the salmon spicier, double the amount of chili powder in the rub. Or add a spicy salsa or sauce like this creamy chipotle sauce.

Storing Your Salmon Tostadas the Right Way

If you happen to have any leftovers, here's how to keep them fresh so you can enjoy them again!

• Fridge: Make sure to store the salmon, salsa, and avocado in separate airtight containers in the refrigerator for best results. To keep the avocado from browning too quickly, try squeezing some fresh lime juice over it before storing it in the fridge.
• Freezer: The salmon will last in the freezer for up to 3 months. Let it thaw in the fridge overnight before reheating.
• Reheat: Warm the salmon in the oven at 300°F for about 10 minutes or in a skillet over low heat. Toast the tortillas in the oven or air fryer until crisp again.
• Leftovers: You can save the leftover salmon, salsa, and avocado to enjoy in Salmon Rice Bowls or on top of this Mexican Quinoa Salad or Southwest Quinoa Salad!