Salmon Crunchwrap Supreme?! Servings: 4
Prep Time: 15 min
Cook Time: 15 min Ingredients: 4 large flour tortillas (burrito-size, 12-inch)
4 small tostada shells
1 pound Bluehousesalmon fillet 1 tsp chili powder
½ tsp garlic powder
½ tsp smoked paprika
2 cups Mexican Crema or Sour Cream
1 small can Chipotles in Adobo 1 Lime, juiced
Iceberg Lettuce, shredded
Oaxaca Cheese, shredded
Tomatoes, diced Pickled Jalapeños, diced
Guacamole, as needed
Neutral Oil, for frying
Kosher Salt, to taste Technique: 1. Season salmon with chili powder, garlic powder, smoked paprika, salt, and pepper. Broil for 10 minutes until browned, continue cooking at 250F until finished, 10-15 minutes more. 2. In a blender, puree cream with chipotles in adobo and a pint of salt. Set aside. 3. Warm tortillas briefly in a dry skillet or microwave to make them pliable. 4. Assemble the crunchwrap by placing a tortilla on a flat surface. Add the cheese then salmon followed by the tostada, guacamole, tomatoes, jalapeños, ...