You can’t go wrong with a classic fish taco but I prefer the often forgotten fish tostada. Now you might be asking isn’t a taco and a tostada the same thing?!? They are definitely related but a tostada is a flat crunchy tortilla that has been fried or grilled. Normally a tostada then has a smear of beans or sauce with protein and toppings. I like to grill salmon and use it as
my protein in my tostada. For a fun twist I like using hummus instead of refried beans, then I made a light slaw with a mix of grilled cabbage, avocado, and cheese.
- Bull Grill
- 1 dozen corn tortillas
- 1 6 ounce container hummus
- 6 skinless salmon filets
- 1 cabbage
- 1 radicchio
- 1 cup salsa
- 1 cup coleslaw dressing
- 1 lime juiced
- 1 avocado sliced
- olive oil spray
- taco seasoning
- queso fresco optional
- Grill salmon using your preferred grilling method. I love grilling it on a Cedar Planks using the dual grilling grid. Season with salt and taco seasoning. Thoroughly cook since you want to be able to shred the salmon.
- Cut radicchio and cabbage in half. Spray lightly with olive oil spray and grill on medium heat until you have grill marks and the cabbage begins to wilt slightly.
- Grill corn tortillas on medium heat until the tortillas have grill marks and the tortilla begins to crisp up.
- Cool cabbage and slice thinly with a knife. Mix with salsa, coleslaw dressing, and lime juice.
- Build your tostada by starting with a tortilla shell. Smear hummus on tortilla, then layer salmon pieces, cabbage slaw, and avocado slices. Top with lime wedges and queso fresco.