Go Back
–+ servings
Salmon and Tuna Poke Tostadas with Zesty Hawaiian Crunch Salad

Salmon and Tuna Poke Tostadas with Zesty Hawaiian Crunch Salad

These salmon and tuna poke tostadas pair classic poke flavor with Fresh Express® Zesty Hawaiian Crunch Chopped Kit for an easy island-inspired finish. Expect citrusy brightness, savory seafood, and crunchy toppings for a refreshing appetizer or light dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4

Ingredients
  

  • 1 (11-ounce) package Fresh Express® Zesty Hawaiian Crunch Chopped Kit
  • 6 oz Sushi-grade salmon, diced
  • 6 oz Sushi-grade tuna, diced
  • 2 tablespoons Soy sauce
  • 1½ teaspoons Sesame oil
  • 1 teaspoon Rice vinegar
  • 1 teaspoon Honey 
  • ½ teaspoon Sriracha (optional)
  • 2 tablespoons Chopped Cilantro
  • Corn tostada shells – 8 each

Optional Add On

  • Avocado, thinly sliced – 1 each
  • Lime zest – as needed
  • Black sesame seeds – 1 teaspoon

Instructions
 

  • In a chilled bowl, gently combine salmon, tuna, soy sauce, sesame oil, rice vinegar, honey, sriracha (if using), and green onion. Mix carefully to avoid breaking the fish. Cover and chill 10–15 minutes while you prep the salad.
  • Prepare the Fresh Express® Zesty Hawaiian Crunch Chopped Kit according to package directions and keep chilled until assembly.
  • Lay tostada shells on a flat surface. Spoon a small mound of poke onto each tostada.
  • Top generously with the prepared Zesty Hawaiian Crunch Chopped Kit.
  • Finish with avocado slices, lime zest, and black sesame seeds, if desired.
  • Serve immediately.

Notes

Chef Tips: 
  • - Keep all components cold until assembly to maintain clean flavor and texture.
  • - Use a restrained hand with marinade. The fish should taste fresh, not sauced.
  • - Assemble just before serving to prevent tostadas from softening.
  • - Cut fish evenly for consistent bite and visual appeal.