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Summer Salmon Tostadas
Summer Salmon Tostadas
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delicious summer salmon tostadas topped with black bean puree, fresh veggies, salsa, and sour cream.
Ingredients:
  • canola oil cooking spray
  • 1 (6 ounce) salmon fillet
  • 4 (6 inch) corn tortillas
  • 0.5 teaspoon dried cilantro
  • 0.25 teaspoon garlic salt, or to taste
  • ground black pepper to taste
  • 1 (15 ounce) can black beans, drained
  • 1 teaspoon hot sauce
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, quartered
  • 0.5 cup chopped green onions
  • 0.5 cup sliced radishes
  • 0.25 cup prepared salsa
  • 0.25 cup low-fat sour cream
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously coat a baking dish with cooking spray.
  • In the prepared baking dish, lay the salmon and sprinkle with fresh cilantro, garlic salt, and pepper. Next, give both sides of the tortillas a light coating of cooking spray before transferring them to a baking sheet.
  • In a preheated oven, crisp up tortillas on the top rack and bake salmon on the bottom rack until tortillas are crispy, rotating them occasionally, for about 15 minutes. Bake salmon until it easily flakes with a fork, approximately 20 minutes.
  • Puree black beans along with hot sauce, chili powder, and cumin in a food processor until a thick, chunky paste forms.
  • Divide the bean paste evenly on each tortilla. Add avocado and cherry tomatoes on top. Break apart chilled salmon and distribute among tortillas. Finish with green onions, radishes, salsa, and sour cream.

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