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1
For the salsa: In a bowl, combine all of the salsa ingredients and gently fold together, being careful not to mash the avocado.
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2
Youll only use 1/2 of a lime (juiced) for the salsa.
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3
Set the other half aside.
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4
Refrigerate until ready to assemble tostadas.
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5
For the salmon: Heat a grill pan or grill over medium heat with a light coat of oil.
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6
Season the salmon with salt and pepper.
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7
Mix together the adobo, honey and the other half of the lime (juiced).
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8
Spread the mixture over the salmon, evenly coating it.
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9
Place salmon in a grill pan and cook until nice grill marks are achieved, about 3-4 minutes per side.
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10
Flip and cook until medium (or your preference), about 3-4 minutes per side (depending on the thickness/size of your fillet).
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11
Remove salmon from the grill and allow it to rest at least 5 minutes.
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12
Flake salmon just when it is time to serve.
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13
For the tostadas: Meanwhile, heat a skillet over medium heat with a drizzle of oil.
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14
Add the corn tortillas a couple at a time and fry until crisp and golden.
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15
Remove tortillas from the pan to drain on paper towels and salt and pepper each tortilla.
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16
Youll need to fry the tortillas in a few batches and add oil to the pan as needed.
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17
To assemble tostadas: take a crisp, hot tostada, top with mango salsa, followed by salmon, then Cotija cheese, hot sauce, and lime.
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18
Serve.
