Apparently the day I created this, back in October, it was actually National Taco Day. Did you know that we’ve created (good old ‘Merica) a national day for just about everything!?! As I recall, it was actually National Vodka Day on the exact same day.
I don’t really need an excuse to eat tacos, drink vodka, sip on wine, or gobble down donuts, but if WE want to create a day for it, let’s go for it! Rather than tacos (it’s not Tuesday either), I have created tostadas, upon request. They are Sriracha Salmon Tostadas, and they are loaded with yumminess!

Sriracha Salmon Tostadas

1 4 oz. salmon filet
1 tsp. olive oil
1/4 tsp. Hamptons Salt Company Sriracha Salt
1/4 tsp. ground pepper
1/4 tsp. sugar

3 tostada corn tortillas (basically, fried corn tortillas)
1 cup shredded cabbage
2 Tbs. sriracha aioli (basically, sriracha mayo)
2 Tbs. crumbled Cotija cheese
2 Tbs. fresh cilantro
juice and zest of 1 fresh lime

Preheat the oven to 375 degrees.
Mix together the Sriracha Salt, pepper, and sugar. Rub the salmon filet with olive oil and then thoroughly coat with the spice mixture. Bake on a baking sheet for about 20 minutes, until cooked through.
Transfer the cooked salmon to a bowl and shred with a fork. Add the cabbage and sriracha aioli and mix well.
Top each of the three tostada bases with equal amounts of fish filling, sprinkle with Cotija cheese and fresh cilantro, and drizzle with lime juice and zest.

Wham bam… Sriracha Salmon Tostadas!