From above, you'll see the bronze glazed salmon chunks scattered artfully on top of the golden crunchy tostada base. The vibrant red and green veggies add pops of color while crumbled queso fresco and a sprinkle of cilantro leaves spell out 'fresh and homemade'. A drizzle of adobo crema draws a creamy line across the dish, making it ready for the photo shoot.

Smoky Chipotle Salmon Tostadas

Name: Smoky Chipotle Salmon Tostadas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Tex-Mex
Ingredients: 2 approx. 6oz each salmon fillets, skinless and boneless; 2 teaspoons adobo sauce from a can of chipotle peppers; 4 small corn tostadas; 1 small red onion thinly sliced; 1 green bell pepper sliced; 1 medium tomato diced; 1 small jalapeno seeds removed and minced; 1/2 cup queso fresco crumbled; for garnish fresh cilantro leaves; 1/4 cup Mexican crema (or sour cream); 1 teaspoon adobo sauce for adobo crema; 1 tablespoon lime juice for adobo crema; 1 tablespoon olive oil; to taste salt; to taste black pepper

Succulent salmon meets Tex-Mex flair in brunch tostadas.

Category Brunch

Prep 15 minutes

Cook 15 minutes

Style Tex-Mex

Technique Baking

Diet Friendly Pescatarian

Daily recipe · May 17, 2025

A little about this dish

For those who enjoy a Tex-Mex flair and adore fresh seafood, this uniquely delightful brunch recipe features succulent salmon paired with bold Tex-Mex notes. Salmon is a great source of omega-3 fatty acids, and by incorporating a dash of adobo sauce and fruity habanero, we create a tantalizing balance of smoky, spicy and sweet that's hard to resist.

Ingredients (for 2)

Salmon fillets, skinless and boneless — 2 approx. 6oz each
Adobo sauce from a can of chipotle peppers — 2 teaspoons
Small corn tostadas — 4
Small red onion — 1 — thinly sliced
Green bell pepper — 1 — sliced
Medium tomato — 1 — diced
Small jalapeno — 1 — seeds removed and minced
Queso fresco — 1/2 cup — crumbled
Fresh cilantro leaves — for garnish
Mexican crema (or sour cream) — 1/4 cup
Adobo sauce — 1 teaspoon — for adobo crema
Lime juice — 1 tablespoon — for adobo crema
Olive oil — 1 tablespoon
Salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🔥🐟🌶️

Preheat the oven to 400°F (200°C). Season the salmon fillets with salt, pepper, and 1 teaspoon of adobo sauce each. Let it marinate for about 15 minutes.
Step 2 — 🥘🐟⏲️

Place the salmon fillets in a baking dish, drizzle with olive oil and bake for about 12-15 minutes or until the salmon is cooked through.
Step 3 — 🔪🍅🌶️

While the salmon is in the oven, sauté the onion, bell pepper, and minced jalapeno in a pan until they're soft.
Step 4 — 😋🥙🧀

Once the salmon is done, let it cool sightly and then flake into sizable chunks. Begin assembling the tostadas by layering the sautéed veggies, followed by the flaked salmon, and diced tomatoes. Top it off with crumbled queso fresco and fresh cilantro leaves.
Step 5 — 🥣🌶️🍶

Prepare the adobo crema sauce by mixing Mexican crema (or sour cream), 1 teaspoon adobo sauce, and a tablespoon of lime juice in a small bowl. Drizzle this over the assembled tostadas before serving.

A final fox tip

This recipe can be easily tweaked for personal preferences. Substitute the salmon for grilled shrimp or shredded chicken. For a vegetarian version, you can use spicy black beans in place of salmon. Regardless of the variation, it's the mix of textures, the crunch of the tostada and the zesty adobo crema that makes this dish irresistible.