Serves 2
Prep time 5 minutes
Cook time 20 minutes
Ingredients:
4 Siete tortillas
12 thin slices of sushi grade salmon or smoked salmon
2 tablespoons of Miyokos Cashew Cream Cheese
8 slices of cucumber
1 white onion, sliced thin
2 tablespoons of coconut aminos
1 tablespoon of olive oil
2 slices of spicy chili (optional)
1 fresh lime
Instructions:
- Place onion in a small pot with olive oil and cover with water
- Let onion cook down about 20 minutes until caramelized and until all the water is absorbed
- Add coconut aminos
- Heat tortilla in a pan until warm
- Top tortilla with salmon slices, cashew cream cheese, cucumber, chili and onions
- Squeeze a bit of lemon juice on top
*if you want to do a hard tostada instead, air fry tortilla at 180 for 3 minutes or until crunchy
