Meet my Easy Salmon Tostadas with Jalapeño Ranch - a simple, easy, protein-packed recipe that comes together in under 30 minutes. It's made from a combination of tender broiled salmon, crunchy seasoned cabbage, and dollops of a high-protein jalapeño ranch, all piled high on top of a crispy tostada shell, for a dish that is truly better than takeout.
Equipment
- Baking Sheet a large baking sheet is essential for broiling the salmon!
- Blender a blender is the easiest way to prepare the jalapeño ranch.
Ingredients
For the Broiled Salmon:
- 1 ½ Pounds Salmon Filet
- 1 Teaspoon Coconut Sugar
- 1 Teaspoon Paprika
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Sea Salt
For the Jalapeño Ranch:
- 1 Cup Greek Yogurt I recommend using full-fat greek yogurt!
- 1 Small Jalapeño Pepper with the stem(s) and seeds removed
- ¼ Cup Cilantro stems removed
- 1 Lime juiced
- 2 Cloves Garlic
- ½ Teaspoon Onion Powder
- 1 Teaspoon Dried Dill
- ½ Teaspoon Sea Salt
- ¼ Teaspoon Ground Black Pepper
For the Tostadas:
- 2 Cups Green Cabbage shredded - I like to toss the shredded cabbage in some rice wine vinegar and a pinch of sea salt for added flavor
- 12 Tostada Shells or Corn Tortillas
For Garnishing:
- Quick Marinated Onions see my recipe here!
- Cilantro chopped
Instructions
- To make these tostadas, start by preparing the salmon. Line a baking sheet with parchment paper and add the salmon filets to it. Pat the filets dry, to soak up any excess moisture.
- Next, add the coconut sugar, paprika, cumin, garlic powder, and sea salt to a small bowl and mix until fully combined.
- Sprinkle the seasoning blend over top of the salmon, using your hands to gently rub the mixture into the filets.
- Then, transfer the salmon filets to the oven and set it on broil high. Allow the filets to broil for 8-9 minutes, or until they reach your desired doneness (8-9 minutes is perfect for a medium rare cook).
- While the salmon is in the oven, prepare the jalapeño ranch. De-seed the jalapeños and add them to a blender alongside the greek yogurt, cilantro, lime juice, garlic, onion powder, dried dill, sea salt, and ground black pepper.
- Blend until smooth and creamy. Taste and adjust the seasonings as needed, then set it aside.
- Once the salmon is done, remove it from the oven. Shred the filets with a fork, then set them aside.
- Finally, assemble the tostadas. Line up the tostada shells (or corn tortillas) on a cutting board. Add a spoonful of the cabbage on top, followed by a spoonful of the jalapeño ranch, the shredded salmon, another spoonful of ranch, and any garnishes that you desire (I like to use my quick marinated red onions and a pinch of cilantro).
- Repeat until all of the tostadas have been assembled. Once they're done, serve them immediately and enjoy! This recipe yields enough for 12 tostadas, or four servings of three each.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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