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Salmon Tostada

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Servings: 6



6 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
6-ounce salmon filet
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon ground cumin
⅛ teaspoon coarsely ground black pepper
3 ounces (¾ cup) shredded Mexican cheese
1 cup shredded cabbage
2 radishes, sliced thin


For the Chipotle Sauce

1 chipotle in adobo sauce
½ cup sour cream
2 tablespoons light mayonnaise
2 tablespoons lime juice
1 tablespoon cilantro, roughly chopped
¼ teaspoon kosher salt



  1. Make the chipotle sauce: Add all ingredients to high-speed blender. Process until smooth. Taste, and adjust seasoning as needed. Transfer to a bowl and place in the refrigerator to keep cool. (Note: this recipe makes more sauce than you'll need for one recipe).
  2. Turn air fryer to 400°F. Brush salmon with olive oil and sprinkle top with salt, cumin, and black pepper. Bake for 10-12 minutes, checking for desired doneness with a fork (Note: baking time will vary depending on thickness of salmon filet). Remove from the air fryer and set aside. Once cooled slightly, use a fork to flake the salmon and set aside. 
  3. Top each Crepini with 2 tablespoons of cheese and place in the air fryer. Bake at 400°F until crispy and golden brown, 3-4 minutes.
  4. Top each Crepini with some cabbage, salmon, and radishes. Drizzle tops with the chipotle sauce and serve! 



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