Salmon salad tostadas with red rice

Chilli Dressing

2 Tbsp	Lime juice
½ cup	Mayonnaise
1 clove	Crushed garlic
2 tsp	Chipotle sauce, (more if you desire)
1	Salt & freshly ground pepper

Red Rice

1 ¼ cups	Water
½ cup	Long grain rice (Main)
2 Tbsp	Red rice, (Tio Pablo Mix)

Tostadas

2	Capsicums, 1x red & green, thinly sliced
1 cup	Red cabbage, finely shredded (Main)
1	Red onion, sliced
1	Avocado, stoned, peeled and sliced
200 g	Smoked salmon, natural wood-smoked (Main)
4	Tortilla wraps, corn style
1	Canola oil
½ cup	Fresh coriander

Directions

1. Dressing:Combine ingredients and chill until required.
2. Red Rice:Rinse rice under cold water until it runs clear.
3. Place in a saucepan with the water and the red rice mix.
4. Cover and bring to the boil. Reduce the heat and simmer on low until the rice has absorbed the liquid.
5. Tostadas:Prepare the veges and keep separate.
6. Drain the salmon and break into pieces.
7. Heat two to three drops of oil in a large, heavy frying pan.
8. Add a tortilla and swirl in oil to coat evenly. Cook on one side until bubbles appear.
9. Flip over and cook until slightly crisp on the edges. Repeat with the remaining tortillas.
10. Place on a serving plate and top with the salmon and veges. Garnish with coriander.
11. Dot with a little dressing. Serve with the red rice.