Go Back
+ servings
Overhead shot of a blackened salmon tostada with green sauce, red cabbage, queso fresco, cilantro, and a lime wedge on a white plate with a silver fork

Blackened Salmon Tostadas with Cilantro Pepita Sauce

These Blackened Salmon Tostadas with Cilantro Pepita Sauce are a flavor packed easy meal with the most delicious green sauce! The salmon gets rubbed in cajun seasoning, then pan fried, and the sauce gets slathered on crisped tortillas! A handful of crunchy red cabbage, a sprinkle of queso fresco, fresh cilantro, and a squeeze of lime make these tostadas next level!

Course Main, Main Course, Seafood, Tacos
Cuisine Easy, Gluten Free, Mexican
Keyword blackened salmon tacos, blackened salmon tostadas, cilantro pepita sauce, easy taco recipe, easy tostada recipe, green sauce for tacos, salmon tostadas
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Molly | Spices in My DNA


For the cilantro pepita sauce

  • 1/3 cup pepitas, toasted*
  • 1/2 of a jalapeño, seeds and ribs removed
  • 1 cup packed cilantro
  • 2 cloves garlic
  • juice of 2 limes
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • 1/2-3/4 teaspoon salt, to taste

For the tostadas

  • 4 corn tortillas
  • 1/4 cup avocado oil
  • salt to taste

For the salmon

  • 1 pound salmon filet
  • 2 tablespoons Cajun seasoning*
  • 1 tablespoon avocado or olive oil

For serving

  • shredded red cabbage
  • cilantro leaves
  • crumbled queso fresco
  • lime wedges
  • cilantro pepita sauce


  1. Begin by making the cilantro pepita sauce. Combine the pepitas, jalapeño, cilantro, garlic, lime juice, honey, olive oil, and 1/2 teaspoon of salt into a food processor. Blend until smooth. Season to taste with the additional 1/4 teaspoon of salt if desired and blend again to combine. Set aside.

  2. For the tostadas, heat a large nonstick skillet over medium-high heat and add the avocado oil. Once hot, add a tortilla and fry for 1-2 minutes per side, or until golden and crispy. Remove from pan and let drain on paper towels. Sprinkle with sea salt immediately on both sides while it's hot. Repeat with remaining tortillas.

  3. For the salmon, rub the filet evenly on all sides with the Cajun seasoning. Heat a large nonstick skillet over medium-high heat. Add the oil. Once hot, sear the salmon for 3-4 minutes per side, depending on the thickness of your filet, until cooked through. 

  4. To serve, generously spread a few spoonfuls of the cilantro pepita sauce on the tostada, top with the salmon, a handful of red cabbage, a handful of cilantro, a sprinkle of queso fresco, a squeeze of lime, and another spoonful of cilantro pepita sauce. Serve immediately!

Recipe Notes

*To toast pepitas, place them in a dry skillet over medium heat, and toast them until they're golden brown and begin to "pop". Watch carefully, they can burn quickly!
*I find my Cajun seasoning at Whole Foods, but it is pretty readily available at all supermarkets. It might be labeled as blackening seasoning too!