Smoked Salmon Tostada // Gluten & Dairy Free


Prep Time: 10 min
Cook Time: none
Serves: 4

This recipe is crunchy, creamy and so dang simple. You could make it as an appetizer for a party and throw any veggies on top or have it for lunch as I often do. I know "frying" is thought of as bad for you, but when you control the frying environment and when you cook with a high heat oil, like coconut or avocado oil, you are not getting rancid or oxidized fats which are very inflammatory, which is common for most restaurants. 


  • 4 coconut Siete Foods Tortillas 

  • 2- 3 ounces smoked wild salmon (Costco has a great deal)

  • 3 radishes, sliced thin

  • 1 container unsweetened coconut yogurt, I suggest So Delicious coconut yogurt (no sugar)

  • 1/2 lemon, for juice and zest 

  • 1/4 cup wild arugula

  • 2 tablespoons capers

  • 1 handful dill, roughly chopped

  • cracked pepper for topping

  • avocado oil or coconut oil for making tostadas 


Instructions for Tostada:

  1. In a cast-iron, heat a high-heat oil to a medium heat. 

  2. Take your first tortilla and carefully place it into the oil using metal tongs. Let it sit about 2 minutes or until the edges turn light brown, do not let it burn. Using tongs flip it over and let it cook another 2-3 minutes. 

  3. Once cooked lay it on a paper towel and continue cooking all 4 tostadas.

Assembling Tostadas:

Using a spoon put about a tablespoon worth of coconut yogurt on each tostada. Then layer it with salmon, radish, arugula, capers, and dill. 

Squeeze lemon on top and crack some black pepper and you are good to go! 

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