A huge thank you to Guerrero for sponsoring this post and keeping The College Housewife up and running!
This is it, guys! The last recipe of 2017! I can’t even believe that the year is over but I think like most people I am so stoked for a fresh start this year! I couldn’t be more excited to launch myself into this blog and really start the year off doing what I love.
Our first day back in California was mostly spent decompressing from our trip to Philly for Christmas and finally kicking this cold of mine! The weird time between Christmas and New Years I can never seem to get myself into full gear and always find myself doing odds and ends. We have decided to have a little ‘staycation’ for the next few days and try a new restaurant each night near our local old towne.
This time of year I also like to really regroup the house and purge unnecessary things. I have already gone through my closet and placed all of my ‘business’ clothes in a box for the garage. This was so cleansing! I decided to keep them in case I ever had to dive back into the corporate world but made some room for my ‘work from home uniform’ which consists of yoga pants, ll bean sweaters and slip on vans (they’re great in the kitchen!).
I am also doing quite a bit of cleaning in the kitchen. This month I plan on getting rid of quite a bit of kitchen gear that I’m not using but most of all getting my pantry so utterly organized. I can barely even open it without having a can of cornmeal or a box of granola bars fall on me. The kitchen has sort of undergone this major epicenter room of the house. It’s not only where I make most of our meals but it’s also my studio and ‘office’. Which means it needs to undergo a major cleaning to fit this new lifestyle of mine.
Most importantly I need to purge some of those ‘holiday’ treats and get off my 80% cookie diet. It’s not doing anything good for my health or other regions… if you know what I mean. Starting in February I am going to start doing a bit of filming for the site and I most certainly want to look my best for it. I also just desperately need to hit the refresh button and start eating wholesome whole foods again. Which brings me to today’s recipe!
These blackened salmon tostadas with cucumber mango salsa are my absolute favorite kind of recipes to make at home! Filled with healthy protein and topped with fresh fruits and vegetables! Plus a little bit of spice to rev up my holiday paced metabolism! I’ve teamed up with Guerrero and their new better-for-you baked horneadas tostadas for a healthier tostada base!
These tostadas are baked (not fried woo!) and topped with a sprinkle of sea salt. They are not only versatile but also helping us start the year on a wholesome foot! I’ve topped them off with a fat free sour cream chipotle crema, a little bit of black beans and brown rice for a good dose of fiber and a healthy fat filled blackened salmon filet. I couldn’t forget a bit of color thought! They are topped off with a refreshing cucumber mango salsa for a refreshing kick.
As I slowly get my kitchen tip top clean I know these tostadas will be making a weeknight appearance to get us back on the healthy grind. What are you favorite recipes to start fresh with?! I would love to hear your ideas in the comments below!
Wishing you an amazing new year and a new start!
Blackened Salmon Tostadas with Cucumber Mango Salsa
1 Package of Guerrero Horneadas Baked Tostadas
3-4 Small salmon filets
2 Teaspoons of smoked paprika
1 1/2 Teaspoon of onion powder
1 1/2 Teaspoon of garlic powder
1 Teaspoon of dried oregano
1 Teaspoon of brown sugar
1/2 Teaspoon of cayenne pepper
1/2 Teaspoon of freshly cracked pepper
1 Teaspoon of kosher salt
2 Tablespoons of canola oil
1 Can of black beans, (seasoned okay)
2 Cup of cooked brown rice
1 Cup of light sour cream
1 Tablespoon of chipotle adobo sauce (from jar or can)
Zest & juice of one lime
Cucumber Mango Salsa
1 Persian cucumber, diced
1 Mango, diced
1/2 Red onion, diced
1/2 – 1 Jalapeno, minced (depending on how spicy you like it!)
1/2 Cup of cilantro, chopped
Juice of one lime
Add all ingredients to a medium bowl and mix well.
Pat salmon filets down with a paper towel and set aside. In a small bowl add sour cream, chipotle adobo sauce and lime zest and mix well.
In a small bowl combine smoked paprika, onion powder, garlic powder, dried oregano, brown sugar, cayenne pepper, pepper, and salt. Rub dried salmon filets on each side with blackened seasoning. Heat canola oil in a large skillet on medium to high heat. Add salmon filets (skin side to cook first) and cook for 2-3 minutes. Flip filet’s and cook for an additional 1-2 minutes. Place on a paper towel lined plate to rest. Spoon sour cream mixture onto tostada and add brown rice and black beans to each side. Top with salmon filet and drizzle with a squeeze of fresh lime juice. Top off with cucumber mango salsa and serve!