Flaked-salmon tostadas with chile-lime salsa and guacamole

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the quick-pickled onion

Peel and thinly slice enough onion to measure 1 cup [2 cups]. Finely chop enough of the remaining onion to measure ¼ cup [½ cup]; set aside for the salsa.

In a small sauce pot, bring the apple cider vinegar and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the thinly sliced onion, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

Prep and cook the seafood

For the fish (salmon or halibut):

Pat the fish dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate to cool slightly. Using a fork, flake the fish into bite-size pieces (discarding the salmon skin if desired). Wipe out the pan.
While the fish cooks, prepare the garnishes and the salsa.

For the scallops:

Pat the scallops dry with a paper towel; season lightly with salt.

In a large frying pan over high heat, warm 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a cutting board to cool slightly. Cut the scallops into ½-inch pieces. Wipe out the pan.
While the scallops cook, prepare the garnishes and the salsa.

Prep the garnishes and the salsa

Coarsely chop the tomatoes.
Cut the radishes in half, then cut the halves into thin half-moons.
Coarsely chop the cilantro.

In a small bowl, stir together the chile-lime salsa, tomatoes, and finely chopped onion. Season to taste with salt and pepper.

Crisp the tortillas

In the same pan used for the fish, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Working in batches, add the tortillas and cook, turning once, until crisp, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Add more oil between batches if needed.

Serve

Set out the tortillas, seafood, pickled onion, salsa, radishes, cilantro, and guacamole and invite everyone to assemble their own tostadas.

Kids Can!

Measure the onion.
Measure the water for the quick-pickled onion.
Stir the salsa.
Line a plate with paper towels.
Set out the tostadas ingredients.

Flaked-salmon tostadas with chile-lime salsa and guacamole

Name: Flaked-salmon tostadas with chile-lime salsa and guacamole
Cook time: 25 min
Yield: 2
Ingredients: 1 organic red onion; 2 tablespoons apple cider vinegar; Seafood options:; 2 wild Alaskan skin-on salmon fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 ounces each); 10 ounces wild sea scallops; ¼ pound organic grape or cherry tomatoes; 2 or 3 organic radishes (about 2 ounces total); 4 or 5 sprigs organic fresh cilantro; Sunbasket chile-lime salsa (tomatillos - lime juice - New Mexican chiles - garlic - kosher salt); 8 Mi Rancho 100% corn tortillas; Sunbasket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

25–40 Minutes

Enjoy happy hour at home with this bar snack turned main course that gets a good-for-you upgrade, with fresh seafood, crisp vegetables, and our guacamole, rich in healthy fats.

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In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic red onion
2 tablespoons apple cider vinegar
Seafood options:
2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
10 ounces wild sea scallops
¼ pound organic grape or cherry tomatoes
2 or 3 organic radishes (about 2 ounces total)
4 or 5 sprigs organic fresh cilantro
Sunbasket chile-lime salsa (tomatillos - lime juice - New Mexican chiles - garlic - kosher salt)
8 Mi Rancho 100% corn tortillas
Sunbasket guacamole (avocado - lime juice - kosher salt - ascorbic acid - black pepper)

Chef's Tip

The tortillas can also be crisped in a 400°F oven: On a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Toast in the oven, turning halfway through, until crisp, 12 to 15 minutes.

Make It Ahead
The pickled onion (Step 1) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, let the onion come to room temperature as you proceed with Steps 2 through 4. Pickled onion can be stored in the fridge for up to a week, so hold on to any leftovers!

Make It Leaner

Heap the tostada toppings on just half the tortillas and you’ll save 70 calories and .5 gram of fat per serving. The next day, turn the remaining tortillas into chips and enjoy as a snack with your favorite salsa or guacamole.

Nutrition per serving

Calories 600, Total Fat 30g (38% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 790mg (34% DV), Total Carb. 52g (19% DV), Fiber 12g (43% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 39g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.