Active ingredients: 1t adobo sauce (from a can of chipotles in adobo),1 ripe avocado, cut into small cubes,1 can black beans, rinsed and drained pipes,1/ 2c cilantro, chopped, Cotija cheese, collapsed,1 t honey, Hot Sauce (like Tapatio), Juice of half a lime, Lime wedges,1 ripe mango, cut into little cubes, oil for frying,1/ 3c red onion, diced,1 lb salmon fillet, skinless, salt, salt and pepper,8-12 corn tortillas (I utilized white corn)
Directions: In a bowl, combine all of the salsa ingredients and gently fold together, being careful not to mash the avocado. Refrigerate up until prepared to put together tostadas., Heat a grill pan or grill over medium heat with a light coat of oil. Season the salmon with salt and pepper. Mix together the adobo, honey, and lime. Spread the mix over the salmon, equally finishing it. Place salmon in grill pan and cook up until good grill marks are achieved. Flip and cook until medium (or your choice), about 3-4 minutes per side (depending on the thickness/size of your fillet). Enable salmon to rest a minimum of 5 minutes. Flake salmon just when it is time to serve., On the other hand, fry the corn tortillas until crisp and golden. Get rid of to drain on paper towels and salt each tortilla., To assemble tostadas: take a crisp, hot tostada, top with mango salsa, followed by salmon, then Cotija cheese, hot sauce, and lime. Serve.