For my tostada lovers. For the salmon lovers…enjoy these salmon and esquites tostadas drizzled with a spicy chipotle crema. A crispy corn tortilla lays down it’s delicious life to hold up tender well-spiced nuggets of salmon and mashed avocado, then piled high with esquites. If you love elotes (aka Mexican corn), this is that — just off the cob.
What if I don’t like salmon?
This recipe is very adaptable. If you don’t like salmon, you can use shrimp, a crabcake, or any type of fish you prefer. Hell, if the economy hasn’t whooped your ass yet, try some juicy lobster (OMG, that would be fire).
Not into seafood? Try chicken, or beef, or pork. If meat isn’t your thing, try some seasoned jackfruit, meaty mushrooms, or tofu.
Bottom line: you cannot go wrong with a protein + Mexican corn + smashed avocado + a crispy corn tortilla. Like, please be foreal. This is an easy and delicious meal that hits the spot every time.
How to make Salmon and Esquites Tostadas
Once prepped, this meal happens pretty quickly.
After prep, the sauce comes together in about 5 minutes.
Give yourself about 20 minutes for the esquites. If you’re toasting the corn over your open flame, it’ll only take a couple minutes total to char all sides. If you don’t have an open flame, you can char it in a grill pan. You could also steam or boil the corn in a little water for about 10 minutes until it’s cooked through. Add another 10 minutes to turn it into esquites (prep included).
I crisped my corn tortillas under the broiler. I burnt the first batch because I “forgot” about them (smh), but that second batch took about 4 to 5 minutes. I brushed each side with a very thin layer of avocado oil and had them laid up about 8 or 9 inches below the heating element. Didn’t need to flip them, they got crispy on both sides. Everyone’s broiler is different, so if you use this method, please keep an eye on it. It can burn fast.
Smashing the avocado with a fork and adding lime and Tajin to it (and sea salt) took a good 3 minutes, start to finish.
Because of the size the salmon was cut into, mine literally cooked in 5 minutes. However, everyones air fryer is different. It’s very important to cut your salmon chunks into even pieces so they all cook at the same rate. Uneven pieces will results in some undercooked and some overcooked.
Give this recipe a try, switch it up and make it all yours. It’s delicious, easy and fun to eat. Enjoy!
Try these other salmon recipes:
Salmon and Esquites Tostada with Chipotle Crema
Crispy corn tortillasuicy well-seasoned chunks of salmon on top of chunky avocado and draped in delicious Mexican corn salad. These tostadas are easy and adaptable!
- Total Time: 50 minutes
- Yield: 4 to 6 tostadas 1x
Ingredients
Quick-cured salmon (optional step, read instructions)
- 1 1/2 pounds salmon (skin removed), cut into 2-inch chunks
- 1/2 tablespoon granulated sugar
- 1/2 tablespoon Diamond Crystal Kosher salt
*later seasoned with* (use desired amount)
- Chili powder
- Smoked paprika
- Ground coriander
- Ground cumin
- Granulated garlic
- Granulated onion
- Black pepper
- Pinch of sugar + pinch of sea salt
- Cayenne pepper
Chipotle sauce
- 1 cup sour cream
- 1/2 cup mayo
- 3 chipotle peppers
- 2 tablespoons adobo sauce
- 1 handful fresh cilantro
- 1 teaspoon garlic paste
- 1 tablespoon honey
- 1-2 tablespoons apple cider vinegar
- Zest and juice of a lime
- Sea salt, to taste
Esquites
- 4 ears corn, charred, kernels removed
- 2 tablespoons sour cream
- 1/4 cup mayo
- 1 jalapeno, finely diced (SEE NOTE)
- 1 handful fresh cilantro, finely chopped
- 2 scallions, finely chopped (optional)
- 1/2 teaspoon chili powder
- 1/2 – 1 teaspoon Tajin
- 1/2 teaspoon smoked paprika
- Cayenne pepper, to taste
- Black pepper, to taste
- Zest and juice of a lime
- 1/3 cup cotija cheese, grated
- Pinch of granulated sugar (if needed for balance)
Smashed avocado
- 2 large or 4 small avocados
- 2 tablespoons lime juice
- Sea salt, to taste
- Tajin, to taste
Tostadas
- 4 to 6 corn tortillas
- Avocado oil
- Sea salt
Garnish
- Cotija cheese, grated
- Cilantro, finely chopped
- Lime wedges
Instructions
For the salmon
Quickly curing the salmon concentrates it’s meaty flavor, but it’s NOT a required step. For me, it’s habit. For you, it doesn’t have to be. You can simply season the salmon and cook it right away, it will be JUST fine. The salt is not going to make the salmon salty, so please don’t freak out.
- To quick-cure: toss the salmon chunks with the granulated sugar and kosher salt until evenly distributed. Line the chunks on a small wire rack set inside of a small baking sheet also lined with parchment paper or foil (to help catch juices for easier clean up). Place the salmon in the fridge for 30 minutes to 1 hour.
- After an hour or two, rinse the salmon with cold water to remove any surface salt and sugar. Pat dry thoroughly with paper towels.
- Skip down to “TO FINISH THE SALMON”on how to proceed, or to skip this process altogether.
For the chipotle cream
- Add the sour cream, mayo, chipotle peppers and adobo sauce, cilantro, garlic paste, honey, 1 tablespoon of apple cider vinegar, and zest and juice of a lime to the bowl of a food processor. Blend until completely smooth.
- Give it a taste, and season with salt. If needed, adjust the acidity with more apple cider vinegar. If you need it creamier, add more mayo. If you need to balance the heat and acidity with a little more sweetness, add a little more honey.
- When it’s perfect, transfer to a squeeze bottle or bowl, cover and refrigerate until ready to use.
For the tostadas
- Preheat the broiler. Line a large baking sheet with parchment paper and lay down the corn tortillas. Brush them with a thin layer of neutral oil (I used avocado oil) on both sides, and hit them with a pinch of sea salt.
- Broil the tortillas about 10 inches under the heating element of your broiler and do not walk away. I burned my first batch because I walked away lol. Keep an eye on it, and know you don’t need to flip them.
- When the tortillas are crispy and lightly golden brown, remove them from the oven. They should be completely crispy. If they aren’t pop them back under the broiler. Set aside to cool.
For the esquites
- Meanwhile, safely char your corn over the open flame of your stove. If you don’t have a gas-stove, you can grill the corn in a grill pan to get some charring, or skip the char altogether and just steam or boil the corn for about 10 minutes until cooked through. Set aside until it’s cool enough to handle.
- Safely cut the kernels from the cob and place them into a medium-sized bowl. Add the jalapeno, cilantro, sour cream, mayo, chili powder, Tajin, smoked paprika, zest and juice of a lime, cayenne pepper, black pepper, and pinch of sugar. Toss with a spoon to combine evenly. Now fold in the cheese.
- Give it a taste and adjust as needed. Cover and set aside at room temperature.
To finish the salmon (if skipping the salmon curing process, start here!)
- Place the salmon chunks on a new sheet of parchment paper or a small bowl, and season with your desired amount of chili powder, smoked paprika, ground coriander, ground cumin, granulated onion and garlic, black pepper, cayenne pepper, and a tiny pinch of sugar to balance those savory spices. If you skipped the curing process, you’re going to add a little sea salt to your salmon.
- Toss the salmon with the seasonings, until each piece is evenly coated. Keep in mind you may have excess bits of seasoning leftover and that’s fine. Let the salmon sit for 10 minutes to allow those seasonings to adhere. You’ll know the seasonings have adhered when they go from looking dry to wet.
- Now transfer the chunks to a parchment lined air-fryer basket, and spray or drizzle evenly with oil. I used olive oil, you can use whatever cooking oil you have.
- Air-fry for 5 to 8 minutes, checking around the 5 minute mark. Every air fryer is different. When the salmon is 125 to 130 degrees F internally, it’s done. Carryover cooking will bright it up to about 135 to 140 degrees F internally. It took 4 minutes for mine to cook, but depending on the strength of your air fryer and the size of your chunks, allow anywhere from 5-8 minutes.
For the smashed avocado
- Right before assembly, add the avocados to a small bowl along with the lime juice and smash until chunky-smooth. Season with sea salt and Tajin.
Assembly
- Spread a layer of the smashed avocado on the surface of each tostada.
- Top the avocado with a few chunks of the salmon and gently smash them a bit to cover more surface area.
- Spoon the esquites over the salmon.
- Drizzle desired amount of the chipotle cream over each tostada.
- Garnish with extra cotija cheese, fresh cilantro, and serve with lime wedges.
Notes
- You can remove the seeds and membrane from the jalapeno if you’re sensitive to heat. Otherwise, leave them in.
- Prep Time: 30
- Cook Time: 20
