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Black Bean and Salmon Tostada Recipe

Fast & Easy Dinner: Black Bean and Salmon Tostadas

When I was little, I always enjoyed tostadas, with their crunchy shell and heaping pile of toppings, more than tacos. However, these days, thanks to the wild popularity of tacos, tostadas are often forgotten. That's why I say it's time to embrace the toastada with this amazing-sounding recipe! It layers chunks of flaky salmon with a creamy black bean spread, crunchy cabbage, and tangy sour cream. Although the ingredient list calls for canned salmon, I'll splurge on a fillet of the pink-fleshed fish. To celebrate the deliciousness that is the tostada,

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Black Bean and Salmon Tostadas

Black Bean and Salmon Tostadas

Black Bean and Salmon Tostada Recipe 2010-05-11 12:28:47

Ingredients

  1. 8 6-inch corn tortillas
  2. Canola oil cooking spray
  3. 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
  4. 1 avocado, diced
  5. 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
  6. 2 cups coleslaw mix or shredded cabbage
  7. 2 tablespoons chopped cilantro
  8. 1 15-ounce can black beans, rinsed
  9. 3 tablespoons reduced-fat sour cream
  10. 2 tablespoons prepared salsa
  11. 2 scallions, chopped
  12. Lime wedges (optional)

Directions

  1. Position racks in upper and lower thirds of the oven; preheat to 375°F.
  2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
  3. Combine salmon, avocado and jalapeños in a bowl.
  4. Combine cabbage, cilantro and the pickling juice in another bowl.
  5. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
  6. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.

Serves 4.

Around The Web
Join The Conversation
ngocapella ngocapella 6 years
Made this last night with Jaden's slow-cooked salmon (http://steamykitchen.com/96-tropical-island-salmon.html) rather than canned salmon, and it was absolutely brilliant. Thanks for sharing the recipe!
keebo keebo 6 years
yum yum. Also having a duh moment - when I make crispy spicy salmon tacos I cook the taco shells on the top stove. Why didn't I think of the oven with a grill pan
skigurl skigurl 6 years
sounds AMAZING...but where do you buy tostadas? i don't think i've ever seen them! i may just have to put all this in a taco shell...looks unreal!
mallorycurtis mallorycurtis 6 years
I might have to just make that black bean mixture to eat with everything...it sounds delicious!
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