Salmon Naan Tostadas with Herby Cabbage Slaw + Avocado Ranch Crema

15 Prep Time

15 Cook Time

Crispy, zesty, and totally next-level.
These Salmon Naan Tostadas bring the flavor — think smoky, spiced salmon, a punchy herby slaw, and a cool, creamy avocado ranch crema, all layered onto golden-fried Stonefire® Mini Naan. It’s a fresh spin on tostadas with a Mediterranean twist and a whole lot of crunch. Whether you’re hosting, meal-prepping, or just craving something different, this vibrant dish is ready to impress in under 30 minutes.

Ingredients

For the Salmon

1 lb salmon
1 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
Salt + black pepper
Juice of 1 lime

For the Slaw

3 cups shredded green cabbage
½ cup chopped cilantro
¼ cup chopped fresh mint
1 small jalapeño, thinly sliced
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp honey
Salt, to taste

For the Avocado Crema

1 ripe avocado
¼ cup Greek yogurt
½ tsp onion powder
½ tsp garlic salt
Juice of 1 lime

For Assembly

8 Stonefire Mini Naan
Neutral oil (for frying)

Extra herbs + lime wedges for topping

Directions

Fry the naan: Heat ½” of oil in a skillet over medium-high. Fry mini naan for 1–2 minutes per side until golden and bubbly. Drain on paper towels and sprinkle with salt.
Cook the salmon (roast or grill): To roast: Bake at 400°F for 12–15 minutes with olive oil, cumin, paprika, salt, and pepper. To grill: Grill over medium-high heat, skin-side down, for 6–8 minutes, then flip for 2–4 more.
Make the slaw: Toss cabbage, herbs, jalapeño, olive oil, vinegar, honey, and salt in a bowl. Adjust to taste.
Make the crema: Blend avocado, yogurt, lime juice, and salt in a blender or food processor until smooth.
Assemble: Spread avocado crema on each crispy naan. Top with slaw, salmon, extra herbs, pickled onions, a squeeze of lime and more avocado. Serve and enjoy!