Salmon Naan Tostadas with Herby Cabbage Slaw & Avocado Ranch Crema.
Prep time.
15 min.
Cook time.
15 min.
Crispy, zesty, and totally next-level.These Salmon Naan Tostadas bring the flavor — think smoky, spiced salmon, a punchy herby slaw, and a cool, creamy avocado ranch crema, all layered onto golden-fried Stonefire® Mini Naan. It's a fresh spin on tostadas with a Mediterranean twist and a whole lot of crunch. Whether you're hosting, meal-prepping, or just craving something different, this vibrant dish is ready to impress in under 30 minutes.
Ingredients.
For the Salmon1 lb salmon1 tbsp olive oil1 tsp cumin1 tsp smoked paprikaSalt + black pepperJuice of 1 limeFor the Slaw3 cups shredded green cabbage½ cup chopped cilantro¼ cup chopped fresh mint1 small jalapeño, thinly sliced2 tbsp olive oil1 tbsp white wine vinegar1 tsp honeySalt, to tasteFor the Avocado Crema1 ripe avocado¼ cup Greek yogurt½ tsp onion powder½ tsp garlic salt Juice of 1 limeFor Assembly8 Stonefire Mini NaanNeutral oil (for frying)Extra herbs + lime wedges for topping.
Directions.
Fry the naan: Heat ½" of oil in a skillet over medium-high. Fry mini naan for 1–2 minutes per side until golden and bubbly. Drain on paper towels and sprinkle with salt.Cook the salmon (roast or grill): To roast: Bake at 400°F for 12–15 minutes with olive oil, cumin, paprika, salt, and pepper. To grill: Grill over medium-high heat, skin-side down, for 6–8 minutes, then flip for 2–4 more. Make the slaw: Toss cabbage, herbs, jalapeño, olive oil, vinegar, honey, and salt in a bowl. Adjust to taste.Make the crema: Blend avocado, yogurt, lime juice, and salt in a blender or food processor until smooth. Assemble: Spread avocado crema on each crispy naan. Top with slaw, salmon, extra herbs, pickled onions, a squeeze of lime and more avocado. Serve and enjoy!
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