Heat oil in a deep skillet to 350°F.
Place tortilla in the skillet and fry several minutes until hard and has started to darken in color.
Remove from oil and drain on paper towel. Sprinkle with paprika, citric acid and onion powder.
Place fried tortilla on a plate and top with smoked salmon, pickled peppers, pickled red onion and tomatoes scattered evenly.
Drizzle with hot sauce, then garnish with guacamole, chopped cilantro and roasted corn.
Recipe by Rosemary Woods and John Alvarez, The Grand Cantina