Salmon Tostada

Ingredients

• 1 tsp chili powder
• ½ tsp ground cumin
• 1 tbsp (30 mL) lime juice
• 4 oz (113 g) fresh or frozen and thawed salmon fillet
• 2 5-inch (13 cm) soft corn tortillas
• 2 tbsp fresh cilantro, chopped
• 1 medium tomato, chopped
• 2 tbsp red onion, sliced

Coleslaw

• ½ cup savoy cabbage, shredded
• ¼ cup plain 2% Greek yogurt
• 1 Tbsp. (30 mL) lime juice

Directions

• Preheat oven to 400°F (200°C).  Line a baking sheet with parchment paper.
• Mix together chili powder, cumin, and lime juice in a bowl.
• Spread over salmon and place salmon on baking sheet.
• Cook for 8-10 minutes or until fish flakes easily with a fork.
• Mix together cabbage, Greek yogurt, and lime juice in a bowl.
• Warm the tortillas in the microwave for about 20 seconds to help prevent them from cracking.
• Flake salmon and place half onto each corn tortilla.
• Top each with half of the coleslaw mix.
• Divide cilantro, tomato, and red onion between the two tostadas.