12 Ingredients
  • 1 1/2 pounds boned, skinned wild salmon, cut into bite-size chunks (gray parts removed)
  • 3/4 cup lime juice (about 7 limes)
  • 2 medium tomatoes, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup coarsely chopped cilantro
  • 2 tablespoons extra-virgin olive oil
  • 1 pickled jalapeño (from a 4-oz. can of escabeche), minced, plus 1/4 cup liquid from can
  • 1 pickled jalapeño (from a 4-oz. can of escabeche), minced, plus 1/4 cup liquid from can
  • 1/2 to 1 serrano chile, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • Mini (3 in.) crisp tostada shells*
Nutrition
226
11% daily value
6 servings
                                       
                                            low-​sugar, dairy-​free
     

Fat

17% 11

Saturated

10% 2

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 3

Carbs

2% 6

Carbs (net)

- 5

Fiber

4% 1

Sugars

- 2

Sugars, added

- 0

Protein

50% 25

Cholesterol

17% 51

Sodium

15% 370

Calcium

5% 55

Magnesium

11% 45

Potassium

14% 649

Iron

5% 1

Zinc

5% 1

Phosphorus

45% 316

Vitamin A

8% 71

Vitamin C

25% 23

Thiamin (B1)

13% 0

Riboflavin (B2)

14% 0

Niacin (B3)

54% 9

Vitamin B6

54% 1

Folate equivalent (total)

6% 24

Folate (food)

- 24

Folic acid

- 0

Vitamin B12

197% 5

Vitamin D

68% 10

Vitamin E

13% 2

Vitamin K

10% 12
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