Directions

1. Step 1

   Preheat the oven to 350F.

2. Step 2

   Line a baking sheet with parchment and bake each almond flour tortilla for 7-8 minutes until crisp. ⁠

3. Step 3

   To make some quick pickled red onions, cover sliced red onions with apple cider vinegar, water, maple syrup, and ½ tsp of the sea salt. Stir to combine and chill for at least 1 hour or overnight.

4. Step 4

   Mash the avocados with lime juice and season with ½ tsp salt, adjusting the seasonings to taste if needed. Chill until ready to serve.

5. Step 5

   Transfer the smoked salmon to a bowl, flaking the salmon into medium sized pieces. Add enough Siete Salsa Soleada to coat the salmon.

6. Step 6

   To build the tostadas, place the baked and cooled tortillas on a serving platter, topping with a thin layer of the mashed avocado and about a ⅓ cup of the Salsa Soleada salmon.

7. Step 7

   Garnish with pickled red onions and serve!