Step 1

Preheat the oven to 425℉

Step 2

On a large baking tray, drizzle one tsp of olive oil. Place the tortillas on the tray- making sure each one of them gets coated in olive oil on the bottom. Drizzle a little more olive oil over the top, rubbing it in so that each tortilla is coated. ***you can use an olive oil spray to save on calories

Step 3

Cook the tortillas on the top rack of the oven for 5-8 minutes or until browned and crispy.

Step 4

In the meantime, wash + pat dry the salmon. Lay it flat on a baking tray and season with southwest chipotle seasoning, drizzle with 1 tsp of lime juice + 1 tbsp of olive oil.

Step 5

Once the tortillas are done, add the salmon into the oven on the top rack and cook for 10-15 minutes or until the salmon is cooked all the way through (145℉).

Step 6

While the salmon is cooking, toss together the mango, cilantro, onion + jalapeno in a bowl.

Step 7

Add the smashed avocado to each tortilla, top with the salmon, fresh lime juice + as much mango salsa as you want! Enjoy!

Step 8

You can serve this meal with a side salad, grilled veggies, rice + beans or maybe even add some cabbage to each tostada!