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,
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
- 1 avocado, diced
- 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
- 2 cups coleslaw mix or shredded cabbage
- 2 tablespoons chopped cilantro
- 1 15-ounce can black beans, rinsed
- 3 tablespoons reduced-fat sour cream
- 2 tablespoons prepared salsa
- 2 scallions, chopped
- Lime wedges (optional)
- Position racks in upper and lower thirds of the oven; preheat to 375°F.
- Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
- Combine salmon, avocado and jalapeños in a bowl.
- Combine cabbage, cilantro and the pickling juice in another bowl.
- 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.
- 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.
- Main Dishes, Fish