These salmon and Chimichurri tostadas are amazing. Recipe from our ambassador Graham Russell. He made this recipe for The Nativo Spices Competition and we have to show this recipe to you.

Follow him for more ideas and recipe at @cookingwithcarrl

Enhance your culinary talent with Nativo Spices.

Ingredients:

• Nativo Chimichurri

• 1 pound salmon filet 

• Corn tortillas or tostadas 

• Oil for frying 

Cilantro Lime Slaw:

• 2 cups shredded cabbage 

• 1 cup shredded red cabbage 

• 3 tablespoons chopped cilantro 

• ½ jalapeno, minced 

• 3 tablespoons mayo

• 1 ½ tablespoon vinegar  

• Juice from ½ a lime 

• 1 tablespoon honey 

• Salt & pepper to taste 

Avocado crema:

• 1 avocado 

• 3 tablespoons sour cream 

• 2 tablespoons lime juice 

• 2 tablespoons cilantro 

• 1 teaspoon salt 

Method:

• First we will prepare the cilantro lime slaw. It is best to let this rest in the refrigerator a few hours prior to serving. 

• Whisk together the mayo, lime juice, vinegar, and honey. Add in the remaining ingredients and mix together. Cover and place in the refrigerator. 

• Next prepare your Nativo Chimichurri according to the directions, add in a squeeze of fresh lime juice. Place in the refrigerator.

• Now remove your salmon and pat it dry. Cover it in the Nativo seasoning and 1 teaspoon of salt. 

• In a pan over medium high heat cook your salmon to your liking. While the salmon is cooking make the avocado crema. 

• In a food processor combine all the ingredients and mix until smooth. Add salt to taste. 

• When the salmon is finished it is time to assemble your tostada. If you do not have tostadas, just fry up corn tortillas! Place a spoonful of crema on the shell, followed by the slaw, then top with a few pieces of salmon, and finish with Nativo Chimichurri.

¡SERVE AND ENJOY!