Salmon Tostadas with Zucchini-Radish Slaw

Ingredients

• 1  avocado 
• 0.3 cup cilantro leaves fresh loosely packed
• 1  garlic clove minced
• 0.3 teaspoon chipotle chili powder 
• 1  jalapeno thinly sliced
• 1 tablespoon juice of lime fresh
• 3 tablespoons juice of lime fresh
• 1 teaspoon lime zest 
• 2 tablespoons olive oil 
• 5  radishes thinly sliced
• 2.5 cups savoy cabbage shredded
• 8 oz to 2 hot-smoked salmon fillets smoked
• 0.5 cup cup heavy whipping cream sour
• 6 servings table salt and pepper to taste
• 6  tostada shells 
• 1 cup zucchini grated

Equipment

Directions

1. Stir together sour cream, lime zest, garlic, ground chipotle chile pepper, lime juice, and salt and pepper to taste. Toss together cabbage, zucchini, radishes, cilantro, jalapeo pepper, olive oil, lime juice, and salt and pepper to taste.
2. Let stand 15 minutes. Flake salmon into pieces, discarding skin.
3. Spread sour cream mixture over tostada shells, and top with salmon and cabbage mixture.
4. Cut avocado into 6 wedges. Top tostadas with avocado wedges; serve immediately.