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Salmon tostadas

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2 tbsp tbsp paprika paprika
2 tsp tsp dried oregano dried oregano
4 garlic garlic
1 tbsp tbsp olive oil olive oil
4 salmon fillets salmon fillet
300 g g red cabbages red cabbage
(very finely sliced)
1 limes lime
(juice only)
1 packs pack mini tortillas mini tortilla
1 avocados avocado
(large, diced)
0.5 red onions red onion
plain yoghurt plain yoghurt
(to serve)
salt salt

Salmon tostadas

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25 min


With salmon and zingy coleslaw, give traditional tostadas a twist and try something new on the barbecue this season.

1. Mix together the paprika, oregano, garlic and olive oil with a large pinch of salt. Rub all over the salmon fillets and leave to marinate for 15 minutes.2. Using your hands, scrunch together the cabbage, red onion, lime juice and a pinch of salt to form a quick coleslaw.3. Place the marinated salmon skin-side down on the hot barbecue, leaving to cook for 4 minutes. After this time, carefully flip over and cook for a further 2-3 minutes.4. Toast the tortillas on the barbecue, then layer up with the coleslaw, avocado and flakes of salmon (you can add the skin too for texture). Finish with chopped chilli and a drizzle of natural yoghurt.