Servings
2 (3 small tortillas each)
This recipe was inspired by the truth that you can use Olive Oil to cook foods at high heat, but it must be excellent quality olive oil! I tried this using “normal” olive oil and it was good, but not great. I tried it again, using McEvoy Organic Extra Virgin Olive Oil, and the tostada shells crisped up beautifully! The super-secret is to save time by buying store-bought salsa verde and add fresh herbs and a jalapeno to make it taste fresh and way more flavorful. Heck, you can save even more time by buying a pre-made protein of choice in the hot food section of your local market. Just swap out the salmon for pulled pork, BBQ chicken, steak, or even fresh crab mixed with a little mayo. Experiment!
Author:Tina Mills
Ingredients
- 3/4-pound of fresh salmon (filet)
- 3 T McEvoy Organic Extra Virgin Olive Oil
- 12oz roasted tomatillo salsa verde (I recommend Trader Joe’s brand)
- ½ bunch fresh cilantro
- ½ bunch fresh Italian parsley
- 1 large fresh jalapeño
- 6 small (approx. 4” diameter) corn tortillas (I recommend “Mi Rancho Organic taco sliders”
- cumin powder
- ½ cup of shredded sharp cheddar cheese
- 1 ripe avocado
- 12 cherry tomatoes (I recommend “flavor bombs” available at Whole Foods)
- 2 fresh limes
- 2 T sour cream
- 1/4 small red onion diced fine (optional, depending on protein choice)
Directions
I suggest you read the entire list of ingredients above, and these directions before you begin so that you can make everything easily and efficiently.
In a medium skillet, heat up 1 tablespoon of oil on high heat (8 on a scale of 10). You want the oil sizzling hot but not quite smoking. Heat the oil for at least a minute. An easy test to see if the oil is hot enough is to quickly run your fingertips under water, then flick a tiny bit of water into the pan and if it sizzles it’s hot enough. If not, wait and try again in 30 seconds.
Add the salmon filet to the pan SKIN SIDE UP to start. Set the timer for 5 minutes. Do not move it while cooking.
When the timer dings, flip your salmon over carefully and set the timer for another 5 minutes. Take your salmon out and rest it. This isn’t the type of salmon recipe where you need the middle to be slightly undercooked.
While the salmon is cooking, pour the entire 12oz of store-bought salsa verde into a food processor and add the cilantro, parsley and the jalapeño (make sure you remove the core and discard the seeds). No need to pre-chop anything, just process it all for a long time (2 minutes).
Heat the 2 remaining tablespoons of oil in a large skillet on high heat. Test to make sure the oil is hot enough as you did above, and when ready, add the tortillas. Press them down and around in the oil with your hands (carefully) or tongs so that all parts flatten out and touch the oil. SET YOUR TIMER for 2 minutes.When the timer dings, flip them over and SET YOUR TIMER for another 2 minutes!
Now sprinkle each tortilla with a several dashes of cumin powder and drop a tablespoon of the shredded cheddar cheese onto the center of each tortilla. You want the tortillas to crisp up and brown but not burn, so keep an eye on them! Remove them with tongs and rest them on paper towels.
Assemble Your Plates
Place 3 tortillas on each large plate.
Add the avocado (chopped into bit sized pieces and evenly divided).
Add 2 Tablespoons of salsa verde on each tortilla (you’ll have yummy leftover salsa).
Divide the salmon into 6 pieces and place several large chunks on each tortilla.
Add your cherry tomato (cut in half or thirds)
Sprinkle each with salt and fresh ground pepper to taste.
Cut one lime in half and, using a fork to help ream it, sprinkle the juice over the six tortillas. Cut the other lime into small wedges adding them to each plate.
Finally, add a tiny dollop of sour cream on top of each one.
- Get a large napkin handy (this is going to get messy). Enjoy!
