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.
