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Salmon Tostadas with Zucchini-Radish Slaw

Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell

Makes 4 to 6 servings

Salmon Tostadas with Zucchini-Radish Slaw come together in just 35 minutes. Serve this crunchy plateful with avocado and lime wedges.


  • 1/2 cup sour cream
  • 1 teaspoon lime zest
  • 1 garlic clove, minced
  • 1/4 teaspoon ground chipotle chile pepper
  • 1 tablespoon fresh lime juice
  • Table salt and pepper to taste
  • 2 1/2 cups shredded savoy cabbage
  • 1 cup grated zucchini
  • 5 radishes, thinly sliced
  • 1/3 cup loosely packed fresh cilantro leaves
  • 1 jalapeño pepper, thinly sliced
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • Table salt and pepper to taste
  • 1 to 2 (4-oz.) hot-smoked salmon fillets or smoked trout
  • 6 tostada shells
  • 1 avocado

How to Make It

  1. Stir together sour cream, lime zest, garlic, ground chipotle chile pepper, lime juice, and salt and pepper to taste. Toss together cabbage, zucchini, radishes, cilantro, jalapeño pepper, olive oil, lime juice, and salt and pepper to taste. Let stand 15 minutes. Flake salmon into pieces, discarding skin. Spread sour cream mixture over tostada shells, and top with salmon and cabbage mixture. Cut avocado into 6 wedges. Top tostadas with avocado wedges; serve immediately.