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Grilled Salmon Salad Tostadas

Recipe Information

Ingredients

• 350g salmon fillet, skinned
• juice 1 lime, reserving half
• 15ml spoon Tequila
• 410g can pinto beans, drained and rinsed
• 1 red chilli, deseeded and chopped
• 1 red onion, finely sliced
• 15g pack coriander, finely chopped
• 1 avocado, skinned and sliced at an angle
• 1 little gem lettuce, finely shredded
• corn oil for frying
• 4 x wheat tortillas
• 340g jar taco salsa

Method

For the salad base: Place the salmon in a non metallic bowl and add half the lime juice and Tequila. Leave to marinade for 1 hour.

In another bowl, combine together the remaining salad ingredients, along with the remaining lime juice. Put to one side.

Heat a griddle or frying pan and cook the salmon fillet for 3-4 minutes on each side. Put to one side to cool before flaking into chunks and adding to the salad ingredients.

For the tortilla basket: Heat the oil in a frying pan or deep fat fryer, when hot add the tortillas, cook them turning once or twice until they are crisp. This will take aproximately 1 minute. Remove and place on paper to drain.

Fill with the salad ingredients and spoon over the salsa, serve immediately.