Cook mode

Ingredients

Method

Useful swaps

  • Make a chipotle salmon tostada plate: Warm two 30 g corn tortillas in a dry skillet for 30 seconds per side, then toast 90 seconds per side until crisp. Stir 45 g yogurt, 6 g chipotle, 8 g lime, and 0.2 g salt; spread over both tostadas and divide 50 g cabbage, 45 g avocado, 100 g salmon, 5 g cilantro, and 4 g lime between them. Remains pescatarian. Contains fish and milk. Nutrition is unchanged because every measured ingredient is retained.
  • Pack a chilled taco kit: Stir 45 g yogurt, 6 g chipotle, 8 g lime, and 0.2 g salt. Pack it beside 100 g salmon, 50 g cabbage, 45 g avocado tossed with 4 g lime, and 5 g cilantro. Wrap two 30 g tortillas separately; warm each 30 seconds per side and assemble immediately before eating. Remains pescatarian and portable. Contains fish and milk. Nutrition is unchanged while separate packing protects texture.

Storage and reheating

  • Refrigerate for up to 1 day.
  • Not marked as freezer-friendly.
  • Suggested reheating: Serve Cold.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.