Smoky Chipotle Salmon Tostadas with Quick-Pickled Snap Peas

April 25, 2023 by Emily 245 Comments

Spicy, smoky chipotle salmon tostadas piled high with guacamole, tangy pickled snap peas and cotija cheese. Y’all are gonna love this one.

Looking to mix up your standard Taco Tuesday fare? Well, look no further, my friend — these salmon tostadas are ready to grace your dinner table.

I originally created this recipe to use up an abundance of snap peas, but I highly recommend making this chipotle salmon at any chance you get. Throw it in a taco, toss it in a bowl, or use the rub on a whole salmon fillet to serve with sides. It’s the perfect blend of smoky-spicy-tangy-sweet flavor, and while I do believe it shines particularly bright in this recipe, it would be welcome absolutely anywhere.

Creamy guacamole, smoky chipotle salmon and twangy quick-pickled sugar snap peas all piled high on a crisp tostada shell… yeah, they’re goooooood.

Jump to:

Ingredients
Instructions
Substitutions and Variations
Expert Tips
Equipment Needed
Make-Ahead and Storage Tips
Smoky Chipotle Salmon Tostadas with Quick-Pickled Snap Peas

A bowl of quick-pickled sugar snap peas, sliced in half so you can see the individual peas inside.

Ingredients

You don’t need many ingredients to make these tostadas, but you will need a well-stocked spice cabinet! If you don’t have chipotle chile and ancho chile powder already, you won’t regret adding them to your pantry — if only because they’ll let you make these tostadas whenever you want. Be sure to scroll all the way down for the full list of ingredients with measurements!

To make these chipotle salmon tostadas, you’ll need…

Fresh salmon. I like to get mine from the seafood counter. Don’t be afraid to ask your fishmonger if they can remove the skin for you! It takes them no time at all and makes this recipe much, much easier. Pro tip: ask for a center cut fillet to get the most evenly sized cubes.
Some spices: ancho chile powder, chipotle chile powder, smoked paprika, cumin, garlic powder, and optional ground coriander. This spice rub is one of my favorite combinations — it’s perfectly spiced without being too hot. The coriander adds a lightly fruity, herby touch to the pickled snap peas, but feel free to go without it if you don’t have it on hand.
Brown sugar. Just a touch of sweetness goes a long way in the spice rub, plus it caramelizes beautifully in the pan. Light or dark brown sugar will work just fine.
Sugar snap peas. I particularly love snap peas for their crispness and sweetness, especially when they’re in season. But you can swap them out for snow peas or even another vegetable. Check out the Substitutions and Variations section for some ideas!
White wine vinegar. We’ll use this to give a lightly pickly zing to our snap peas.
Sugar and salt. Two essential components of any good quick pickle!
Tostada shells. You can find these near the tortillas at most grocery stores, or you can make your own by frying corn tortillas in oil until they’re crispy.
Guacamole ingredients: avocado, cilantro, onion, lime and optional tomatoes.
Fun toppings: cotija cheese, chopped cilantro and lime wedges.

Three tostadas arranged on a wooden serving board, each topped with guacamole, chipotle salmon, quick-pickled snap peas, cotija cheese and cilantro.

Instructions

These tostadas are shockingly easy to make, so you can have a fun and fancy dinner on the table in under 40 minutes! You can make it even faster by using store-bought guacamole, but of course, homemade is always the tastiest. Be sure to scroll all the way down for the full written recipe with temperatures and cooking times.

Here’s how to make these chipotle salmon tostadas:

Toss together the snap peas, white wine vinegar, sugar, salt and ground coriander in a small bowl, then set ’em aside to pickle while you make everything else.
Whip up some guacamole and set it aside.
Cube up the salmon, then place it in a bowl and toss those cubes together with olive oil, brown sugar and spices. until the salmon is evenly coated. Cook the cubes over medium-low heat, taking care not to burn the spices on the outside, for about 5 minutes, or until they’re nice and caramelized on the outside and perfectly juicy on the inside.
Spread a schmear of guacamole onto a tostada shell, then top with salmon, snap peas, cotija cheese and cilantro. Dig in!

Substitutions and Variations

Just about anything is welcome on a tostada, so there are lots of ways to switch this recipe up. Some suggestions…

Swap out the salmon for shrimp or even chicken. This chipotle spice rub goes well on just about anything!
No snap peas on hand? Try quick-pickling red onions, radishes or zucchini instead. Anything to get that crisp, zippy element on the plate.
Serve this with soft corn or flour tortillas to make chipotle salmon tacos instead.
If you don’t have white wine vinegar, just about any other vinegar will do in its place. Apple cider vinegar or red wine vinegar will work particularly well.
Try using honey in place of the brown sugar.

Cubes of raw salmon in a bowl, coated with a smoky chipotle spice rub.

Expert Tips

The hardest part of making these tostadas is making sure you don’t burn the spices on the outside of the salmon. Take care to cook it over medium-low heat, letting the outside caramelize gently. Get the oil too hot and the sugar will burn to a crisp before the inside is cooked.

Equipment Needed

Make-Ahead and Storage Tips

All the elements of this recipe keep well in the fridge for a day or two. Just store them in separate airtight containers, then reheat the salmon gently in the oven when you’re ready to eat.

You can also prep the salmon up to a day ahead. Cube it and toss it with the oil and spices, then place in the fridge to marinate overnight.

More ideas to spice up Taco Tuesday:
Crispy Air Fryer Avocado Tacos
Chicken Tinga Taco Bowls
Beer Battered Fish Tacos with Chipotle Crema

Did you make this recipe? If you loved it, please leave a ⭐5-star rating⭐ and/or leave a comment below the recipe card! And don’t forget to share a photo and tag me on Instagram, Facebook or TikTok — I love seeing you recreate my recipes.