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El Tovar Salmon Tostada

Toni Dash
  • minutes
  • Serves

INGREDIENTS

1/2 oz

cotton seed or canola oil

1/2

yellow onion (, finely diced)

1/4 cup

canned black beans (, drained and rinsed)

1/4 cup

roasted Poblano chilies (, diced)

3 cups

cooked white rice

1 tbsp

chopped cilantro

Salt and pepper

1 cup

sour cream

2 tbsp

lime juice

1 cup

canola oil

3

ears fresh corn

1/2

each jalapeno pepper (, seeded, minced)

1/4

each green bell pepper (, finely diced)

1/4

each red bell pepper (, finely diced)

1 tbsp

cilantro (, chopped)

1/4

each red onion (, finely diced)

1

medium tomato (, chopped)

1/2 cup

V-8 juice

Salt and pepper

1/4 l

tequila; cook out alcohol in sauce pan and reduce to one quarter of original volume

1/2 cup

cotton seed or canola oil

2 oz

olive oil extra virgin

1 tsp

fresh garlic

1 oz

fresh cilantro

1 oz

honey

2 oz

prickly pear syrup

1 oz

white vinegar

1/2 cup

canola oil

4

6- ounce salmon fillets

6 oz

Spring Mix ((greens))

1

recipe Poblano black bean rice ((see following))

1

recipe Lime Sour Cream ((see following))

1

recipe Tequila Vinaigrette ((see following))

1

recipe Roasted Corn Salsa ((see following))

4

6- inch blue corn tortillas (, baked until crisp in a 350 degree oven*)

4

6- inch red corn tortilla (, baked until crisp in a 350 degree oven*)