- 2 tablespoons smoked paprika
- 1 tablespoon cayenne
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/2 pound wild alaskan salmon fillets (2 small fillets)
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 - Siete almond flour tortillas
- toppings - leafy greens, guacamole, tomatoes, pineapple
- 2 large non-stick or cast iron skillet
- mixing bowl
- Seasoning: In a mixing bowl combine smoked paprika, cayenne pepper, onion powder, garlic powder, salt, pepper, thyme, basil and oregano. (You will have leftover seasoning). Set aside.
- Brush salmon fillets with 1 tablespoon EVOO, and sprinkle evenly with the cayenne pepper mixture. Mist with EVOO spray (I used and Organic spray).
- In a large non-stick skillet over high heat, cook salmon until blackened, 3 to 5 minutes per side. Gently flip fillets, and continue cooking until blackened and fish is easily flaked with a fork. For well-done: Finish off in the oven. Bake at 400 for 10 minutes or until desired doneness. If you don’t like yours well done, skip the baking stage. Set the cooked salmon aside and remove the skin if you haven’t already done so.
- Tostadas: In a separate skillet, coat with EVOO spray and turn to medium heat. Add tortilla and let it crisp up until bubbles start to form. Gently flip with a spatula or tongs and continue to cook until desired crispiness. If you’d like a wrap instead you can omit this step and microwave the tortilla for 10-12 seconds when ready to serve.
- Assembly: Plate the tostada/tortilla, add leafy greens of choice, add 1/2 serving salmon (break into chunks), add a dollop of guacamole and then top with your garnishes of choice!
Rest Day: swap the tortilla for a lettuce or collard wrap
Tortillas: I used Siete Almond Flour tortillas because of their quality and similarities to a regular corn tortilla (you can find them at Whole Foods). You also can try using organic corn tortillas or Vegan BFREE Wheat Free & Gluten Free tortillas wraps.
Protein: Can easily be swapped for cooked ground chicken, ground beef/pork or shrimp. Make it VEGAN by topping the tortilla with artichokes, roasted red peppers, or chickpeas!
Approximately 320 calories per 1 tostada (including 4 oz. salmon & 1 tbsp guacamole)
Calories and macros will vary based on protein. They will also vary depending on brands of ingredients, substitutions and serving size.
Customizable to Vegetarian, Gluten Free & Dairy Free Lifestyles.