Mmmm let’s just get right to it today and talk about all the ways I love these tostadas.
Numero uno – Mexican food! Gahhh I just love it. I love the spices, I love the cheeses, and obvs I love the chips, guac, and margaritas. Or Corona. Or sangria. I’m not picky.
Numero dos – salmon! I’ve talked before about how much I love it and how I’m super predictable and pretty much order salmon 90% of the time when we go out to dinner. But at home I’m usually super boring and just do a lemon garlic salmon. So high five for this super flavorful blackened salmon!
Numero tres – THAT SAUCE! I’m talking about the Avocado Cilantro Cream Cheese Sauce which I want to put on everything I eat now. So creamy, spicy, cilantro-y, and yummy.
Another reason to love this sauce – it’s made with GO Veggie! Dairy Free Classic Plain Cream Cheese, which I love to use in place of regular cream cheese as it has less calories, fat, and saturated fat, as well as zero cholesterol.And it tastes exactly the same.It’s a win, win.
And finally, numero quatro – all the veggies! I used a couple of bell peppers and an onion, but you could totally throw whatever veggies you have lying around needing to be used up. I’m thinking zucchini, corn, tomatoes, whatever! Cover it in that sauce and you won’t care what you’re eating.
I could give you seventy more reasons why I love these tostadas (They’re easy! They’re delicious! Did I mention that sauce?!) but it’s Thursday and really we’re all just thinking about how many hours until it’s Friday afternoon, amiright?
So let’s just end with agreeing that these tostadas would be the perfect way to wind down the week slash kick off the weekend. Of course, with one of those margaritas/Coronas/sangrias!
Don’t forget to stop back on Saturday for next week’s Healthy Weekly Meal Plan!
Blackened Salmon Tostadas with Cilantro Avocado Cream Sauce
Add remaining 2 tablespoons of olive oil over medium-high heat.
Place salmon filets into skillet and cook for 3-5 minutes, then flip and cook another 3-5 minutes until salmon flakes easily and is cooked through. Cooking time always depends on how thick your salmon filets are. If they are thicker, they will likely require more time.
While salmon is cooking you can cook the tortillas.
Heat a small skillet over medium high heat.
Lightly brush the corn tortillas with olive oil and cook on the skillet, about 1 minute on each side, until they are golden brown.
To make the Avocado Cilantro Cream Cheese Sauce:
Combine all sauce ingredients in a food processor and puree.
To assemble:
Evenly distribute the veggies and salmon between each corn tortilla.
YUM – that blackened salmon alone had me excitedly drooling but you paired it with that delectable cilantro-avocado sauce! Dang! I need a bib! Now, I NEED to get my hands on GO Veggie! Dairy Free Classic Plain Cream Cheese asap as I am lactose intolerant!
I love GO Veggie!’s dairy-free and lactose-free cheese! I used to eat it just because I liked it but now that I’ve cut back on dairy because Lars is sensitive to dairy, I love it even more!
Do all those spices go on the salmon before cooking it?
Cynthia,
Yes they do! I’ve edited the recipe to include that…thank you for pointing that out! 🙂
They look wonderful! Will be trying this weekend!
Thanks Cynthia! Hope you love them!
YUM – that blackened salmon alone had me excitedly drooling but you paired it with that delectable cilantro-avocado sauce! Dang! I need a bib! Now, I NEED to get my hands on GO Veggie! Dairy Free Classic Plain Cream Cheese asap as I am lactose intolerant!
Shashi you should definitely look into it! I love the stuff! 🙂
These tostadas are going on our menu soon! Love all of the flavors!
Thanks Jessica!
MMMM that sauce! Looks so good Taylor!!
Thanks Lauren! 🙂
Gah, mexican! The best! These tostadas! That sauce! I need to try that cream cheese – I’ve had to cut way back on dairy lately and it sounds so good!
I love GO Veggie!’s dairy-free and lactose-free cheese! I used to eat it just because I liked it but now that I’ve cut back on dairy because Lars is sensitive to dairy, I love it even more!
Salmon is my LIFE LINE so you better believe I am in love with this recipe!