These grilled tostadas—piled high with sweet-savory salmon, tangy mustard slaw, and creamy goat cheese—are a flavor-packed twist on taco night.
I didn’t grow up eating tostadas, but once I discovered them, I fell hard. There’s just something about that crunchy corn base piled high with bold, messy layers that makes me feel like I’m winning dinner. Tostadas have been around for centuries, originating in pre-Columbian Mesoamerica as a clever way to repurpose stale tortillas by crisping them up over heat. Today, they’re a beloved staple throughout Mexico and beyond, serving as a blank canvas for everything from refried beans and carnitas to ceviche and grilled vegetables.
This version? It’s my go-to when I want something a little elevated but still playful. These tostadas are an irresistible mix of textures and flavors: crisp tortillas kissed by the grill, warm flakes of maple-glazed salmon, a creamy swipe of goat cheese, and a mountain of crunchy, zippy mustard slaw. What started as a clean-out-the-fridge experiment has turned into one of my most-requested recipes, perfect for dinners on the patio or a shareable appetizer when friends drop by.
Each component is simple on its own, but together? They shine. The salmon gets a quick marinade in Dijon mustard, maple syrup, and garlic for a sweet-savory glaze. The slaw, dressed in a maple mustard vinaigrette and punctuated with crunchy pickles and fresh dill, brings brightness and bite. And the goat cheese—just warm enough to spread—adds a rich, tangy base. If you’re craving something different but still totally doable on a weeknight, this one fits the bill.
Grilled tostada tips
When making tostadas, grilling the corn tortillas takes things up a notch. Unlike frying, grilling adds a smoky char and keeps things a bit lighter. To do it right, preheat the grill to medium-high and place tortillas directly on the grates. Watch closely—they only need one to two minutes per side, just long enough to bubble and brown. Flip once, and press down with tongs for extra crispiness. Let them cool a bit before topping—they’ll continue to crisp as they sit.
How do I store leftovers?
To store leftover tostadas, it’s best to keep each component separate. Store salmon, slaw, and tortillas individually in airtight containers in the fridge. The slaw will stay crisp for up to 3 days, and the salmon can be refrigerated for 2–3 days. Tortillas are best enjoyed fresh but can be stored in a zip-top bag at room temp for a day or 2—just reheat briefly on a dry skillet or in a toaster oven before serving. These tostadas wouldn’t take well to freezing.
Serving suggestions
These tostadas are a meal on their own, but Elote or a light Cucumber-Avocado Salad would round out the meal with fresh contrast. If you’re serving a crowd, offer a bowl of Peach Salsa or Chipotle Guacamole for dipping. And for drinks? You can’t go wrong with an Easy Watermelon Margarita or a chilled glass of Sauvignon Blanc to match the salmon’s subtle sweetness.
Ingredients
For The Salmon:
- ¼ cup Dijon mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon garlic minced
- Pinch of salt and pepper
- 1 pound Atlantic salmon
For The Coleslaw:
- 4 cups red cabbage finely chopped (about half a large head of cabbage)
- ½ cup mini gherkins minced
- 1 tablespoon pickle brine
- ¼ cup Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 tablespoon + 1 teaspoon fresh dill minced, plus additional for garnish
- Salt and pepper
For Assembly:
- 8 small corn tortillas
- 4 ounces goat cheese plus additional for garnish
Instructions
- In a small bowl, combine the mustard, maple syrup, garlic, and a pinch of salt and pepper. Place the salmon into a baking dish and pour the marinade over the salmon, being sure to cover it on all sides. Cover and refrigerate for at least 2 hours.
- Once the salmon has marinated, preheat your grill to medium-high heat. Grill the salmon until the edges just begin to flake with a fork, about 6-7 minutes. Flip and cook until flaky and tender, about 4-5 minutes more. Remove from the grill, cover, and let rest. Keep the grill on.
- In a large bowl, combine the chopped cabbage, gherkins, and pickle brine.
- In a medium bowl, whisk together the remaining mustard and maple syrup for the coleslaw dressing. While whisking, stream in the olive oil until the mixture becomes thick and creamy. Add the dressing, along with the dill, to the cabbage mixture and stir until evenly coated. Season to taste with salt and pepper. Refrigerate until ready to serve.
- Place the tortillas onto the grill and cook until they just begin to char and bubble up, about 1-2 minutes. Flip and cook an additional 1-2 minutes, until crispy. Watch closely so as not to burn them. Remove from heat and let cool.
- Place the goat cheese into a small microwave-safe bowl and microwave for 10-15 seconds, until it just begins to soften. Be careful not to melt it.
- Spread the softened goat cheese evenly onto the tortillas.
- Remove and discard the skin from the salmon. Place the salmon into a bowl and break it up into small pieces with a fork. Top the tostadas with the salmon.
- Top the salmon tostadas with the coleslaw. Garnish with fresh dill and crumbled goat cheese and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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