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Chili-Rubbed Salmon and Grilled Corn Tostada with Mango Avocado Salsa

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  • minutes
  • Serves 2 to 3

INGREDIENTS

2

Six-ounce salmon, fillets

1/2

Avocado

1 14 ounce can

Black beans

1 tbsp

Cilantro

1

ear Corn, white or yellow

1 tsp

Jalapeno

1/2 cup

Mango, ripe

1/2 tsp

Oregano, dried

1 tbsp

Red bell pepper

1 tbsp

Red onion

2 cups

Romaine lettuce

1 tsp

Lime juice, fresh

1/4

Black pepper, freshly cracked

1 tbsp

Chili powder

1/2 tsp

Kosher salt

1

Canola oil

1 tbsp

Canola oil

2

Corn tortillas, medium sized