Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 4.6 (5)

Caribbean Jerk Salmon Tostadas with Grilled Pineapple Peach Coconut Salsa

NUTRITION · PER SERVING30M COOK
CAL 38%·PRO 69%
CARBS 79G42% OF CAL
11G FIBER0G ADDED0G INTRINSIC41G OTHER27G TOTAL SUGAR
FAT 34G41% OF CAL
15G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Jerk-seasoned salmon on crispy tostadas layered with coconut rice, black beans, and cheese, topped with a grilled pineapple-peach salsa. A sweet and spicy Caribbean-inspired main that balances tropical flavors with savory components.

maincaribbeantacobowlfish
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 pound salmon
  • 1/4 cup ketchup
  • 1/4 cup soy sauce (use reduced sodium for less salt)
  • 1 tablespoon fresh orange juice
  • 1 tablespoon molasses
  • 3 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon cinnamon
  • 1 teaspoon fresh ginger
  • 1 clove garlic (minced or grated)
  • 1 tablespoon olive oil
  • 1/2 pineapple (sliced into sticks and grilled)
  • 1 peach (chopped)
  • 1/2 cup grape tomatoes (quartered)
  • 3 tablespoons toasted coconut
  • 1 jalapeno (seeds removed and chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1 lime (juiced)
  • salt and pepper (to taste)
  • 2 tablespoons olive oil
  • 4 corn tortillas (small)
  • 1/2 cup cooked black beans (rinsed and drained if canned)
  • 1 cup [coconut rice |https://www.halfbakedharvest.com/easy-chicken-fajitas-with-thai-mango-slaw-and-coconut-rice/]
  • 1/2 cup cheddar cheese (shredded)
PREP
20M
SODIUM
1359MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.