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Smoky Chipotle Salmon Tostadas with Quick-Pickled Snap Peas

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Spicy, smoky chipotle salmon piled on a crisp tostada with guacamole, tangy pickled snap peas and cotija cheese. Try it for Taco Tuesday!

Ingredients

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For the quick-pickled snap peas:

  • 1/2 pound sugar snap peas, halved lengthwise and roughly chopped
  • 3 Tablespoons white wine vinegar
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground coriander, optional

For the salmon:

  • 1 pound skinless salmon fillets, cut into 1-inch cubes
  • 1 Tablespoon olive oil, plus more for cooking
  • 2 teaspoons brown sugar
  • 2 teaspoons ancho chile powder
  • 1 teaspoon chipotle chile powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Kosher salt and black pepper

For the tostadas:

  • 6–8 tostada shells
  • Guacamole
  • Cotija cheese
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Make the quick-pickled snap peas: In a medium bowl, combine the chopped snap peas, white wine vinegar, sugar, salt and ground coriander. Use your hands to massage the sugar and salt into the snap peas until you start to feel the salt dissolve. Set aside to pickle while you make the rest.
  2. Make the guacamole according to recipe instructions and set aside.
  3. Make the salmon: In a large bowl, toss together the cubed salmon, olive oil, ancho chile powder, chipotle chile powder, cumin, garlic powder, salt and pepper until the salmon is evenly coated. Heat a generous drizzle of oil in a large skillet over medium-low heat until shimmering, then add the salmon. Cook the salmon undisturbed in a single layer until browned on one side, about 1 minute. Flip each piece and repeat this process until browned on all sides, about 5–6 minutes total. Remove from heat.
  4. Assemble: Spread a generous heap of guacamole onto a tostada shell, then layer on the salmon, a spoonful of the pickled snap peas, a sprinkle of cotija cheese and a handful of chopped cilantro. Enjoy right away!

Find it online: https://www.emilyeatsthings.com/smoky-chipotle-salmon-tostadas/