Paprika-Rubbed Salmon Tostadas w/ Avocado-Orange Salsa

salmon, lightly fried tortillas, avocado, orange, cilantro

1706 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 794 | Category: Gluten-Free, Pescatarian | Allergens: Contains Fish (Salmon) | Excellent Source of: Fiber, Potassium, Protein, Vitamin C | Good Source of: Iron, Vitamin A


  • - Aluminum Foil
  • - Baking Tray
  • - Chef's Knife
  • - Large Dinner Plate
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Microplane or Zester
  • - Paper Towels
  • - Paring Knife
  • - Small Mixing Bowl
  • - Small Saute Pan
  • - Whisk

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Cooking Spray
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Avocado
  • - Cilantro
  • - Corn Tortillas
  • - Diced Red Onion
  • - Jalapeno Pepper
  • - Lime Juice
  • - Orange Slices
  • - Paprika
  • - Salmon Fillets

Wine Pairings by @grapefriend

Chenin blanc has hints of melon and citrus that will complement the orange in the salsa and still stand up to the salmon.

Beer Pairings

We like the creamy yet bubbly texture of a Modelo Especial.

TK Table Talk:

What’s your most treasured recipe?

What To Do:

1. Salmon may arrive slightly frozen. Thaw as needed.

2. Preheat oven to 450°F. Line a baking tray with foil and coat with cooking spray.

Paprika-Rubbed Salmon Tostadas w/ Avocado-Orange Salsa - Step 1

3. Make Salmon Rub: Grate zest from orange. Stir together orange zest, paprika, ½ teaspoon salt and ¼ teaspoon pepper. Rub tops and sides of salmon with 1 teaspoon canola oil and with orange zest mixture.

Paprika-Rubbed Salmon Tostadas w/ Avocado-Orange Salsa - Step 2

4. Finish Salmon: Roast salmon until just cooked through (7-9 minutes). Use two forks to flake the salmon into large chunks.

Paprika-Rubbed Salmon Tostadas w/ Avocado-Orange Salsa - Step 3

5. Prepare Salsa: While salmon is roasting, use a sharp knife to carefully cut rind from orange. Coarsely chop the orange. Dice the avocado. Chop the cilantro and jalapeno. In a medium bowl, mix together the chopped orange and all it’s juices, avocado, onion, cilantro, 1 tablespoon jalapeno (more if you like it extra hot), lime juice, 1 tablespoon olive oil and ¼ teaspoon each salt and pepper.

Paprika-Rubbed Salmon Tostadas w/ Avocado-Orange Salsa - Step 4

6. Lightly Fry the Tortillas: In a small sauté pan over medium heat, add 3 tablespoons canola oil. Heat oil just until it begins to shimmer. Working with tongs and one tortilla at a time, slide the tortilla into the hot oil and allow to fry for 5 seconds. Turn over and cook on the other side until just barely browned and slightly crisp (about 8-10 seconds). Remove to a paper towel lined plate and sprinkle lightly with salt.

To Serve: Top each tortilla with flaked salmon and salsa.

Pro Tip:

When removing the peel from the orange, cut it over a bowl to capture any juice that may escape. Extra juice = extra flavor.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.