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Blackened Salmon Tostadas with Cucumber Mango Salsa

  • Author: Elizabeth Van Lierde
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Yield: 3-4 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Mexican



1 Package of Guerrero Horneadas Baked Tostadas

34 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

1/21 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.


  1. 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. 
  2. 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!