Lots of spices bring a zing to these Blackened Salmon Tostadas, while a creamy and zesty sour cream and avocado sauce cools them down. The perfect 20 minute dinner solution!
- 1 cup sour cream
- 1 (1 oz) package Old El Paso Zesty Sour Cream Seasoning Mix
- 1 avocado, halved and diced
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 2 salmon filets (about 6 oz each)
- 1 tablespoon butter, melted
- 4 Old El Paso tostada shells
- shredded cabbage
- diced mango
- Combine the sour cream, sour cream seasoning and half of the avocado in a blender and pulse until the avocado is completely broken down and the sauce is smooth. Set aside.
- In a small bowl, combine the paprika, cayenne pepper, onion powder, garlic powder, salt, pepper, thyme, basil and oregano.
- Heat a cast iron pan over medium-high heat. Baste one side of the salmon filets with half of the butter, then sprinkle half of the seasoning mix over the top side of the fish. Press in gently with your hands to make sure the seasoning adheres to the fish. Transfer the fish to the hot pan, seasoned side down. Once the salmon is in the pan, brush the remaining butter on the fish and sprinkle with the remaining seasoning.
- Cook the fish until it pulls away from the pan easily on the first side, 3-5 minutes. Flip the fish and cook on the second side for an additional 2-3 minutes. Remove the salmon to a plate or cutting board and flake with a fork.
- To assemble, place some shredded cabbage on the bottom of each of the tostada shells. Top each with 1/4 of the salmon, then top with the remaining 1/2 avocado, mango and cilantro.
*This recipe makes more sour cream sauce than you will need – use the extra for a chip dip!
*Other firm fish can be substituted, such as tilapia or halibut.