My husband and I loved this recipe! I left out the cilantro and sour cream as I'm not a fan of either. It had excellent flavors and came together so quickly! I'll definitely be making this again soon.
Black Bean & Salmon Tostadas
From EatingWell: January/February 2010
Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.
40 Reviews for Black Bean & Salmon Tostadas
I made this for dinner the other night because my husband & I are trying to cook healthy and more exciting flavored dinners. We made this and LOVE IT!!! We had the leftovers last night as well, and I can't wait to make it again. Some suggestions: make sure the canned salmon is boneless. I assumed all canned salmon was boneless. Boy was I wrong! It's a pain to pick teeny bones out of a can of salmon. The flavor of the "coleslaw" after I mixed in all the ingredients wasn't as sweet as I wanted so I added about a tablespoon of sugar to the mix. I also added a teeny bit of salt to the bean mix. I like texture to my food, so I didn't blend the beans & sour cream to the point where they were fully liquid. I left a bit of texture. Overall, I loved the dish, and it turned out better than I expected.
Black Bean and Salmon Tostadas were fresh, light and delicious. We used Alder Wood Smoked wild Alaskan Coho Salmon, Crown Prince brand.
I used real salmon that I broiled with pepper, salt, and some of the jalapeño relish first-- made it way yummy. Salmon in a can did not excite me...