Salmon Poke on Tortilla Crisps


24 bites

  • 6 Original Sprouted Corn Tortillas
  • 2 tablespoons preferred vegetable oil
  • 1 pound sushi-grade skinless wild salmon, cut into ½” cubes
  • 3 scallions, thinly sliced
  • 3 tablespoons tamari
  • 1 tablespoon toasted sesame oil
  • 1 red Thai chile, very thinly sliced, optional
  • 1 tablespoon black or white sesame seeds
  1. Preheat oven to 400°. Cut tortillas into quarters and lightly brush one side of each tortilla triangle with oil. Place on a baking sheet and bake until crisp, 10-12 minutes.
  2. In a large bowl, toss together salmon, scallions, tamari, sesame oil, and optional chile.
  3. Top each tortilla crisp with a spoonful of the salmon mixture and sprinkle with sesame seeds. Serve immediately.