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Black Bean & Salmon Tostadas

January/February 2010

Your rating: None Average: 4.1 (277 votes)

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.



READER'S COMMENT:
"AMAZINGLY DELICIOUS! We had to sprinkle a little salt and drizzle more lime juice on the top. Definitely a keeper. "
Black Bean & Salmon Tostadas Recipe

39 Reviews for Black Bean & Salmon Tostadas

06/16/2010
Anonymous

This is an excellent recipe - we've made it several times and everyone loves it - even the kids that don't like fish!

Comments
06/07/2010
Anonymous

This was an excellent dinner. I really enjoyed it and the clean-up mess was minimal.One thing that I added (I know, more calories...not much though) was a little olive oil and vinegar to the cabbage mix. It gave it a little zing!Overall, very delicious.

Mike
Billings, MT

Comments
05/29/2010

This is a great starter recipe, I have made it twice but didn't follow exact recipe. I used refried beans, added salmon with onions & pepper mixed to top, placed two sardines on top of each, added shredded cabbage without additions, a little cheese (to make kid-friendly) and a dollop of peach pineapple chipotle sauce and cooked in the oven. My kids made this meal for lunch, quick & easy and very yummy. Great way to get omega 3s into our diet, with minimal oven time during the warm spring/summer months.

Comments
05/15/2010

I had some leftover broiled salmon, so I flaked it with a fork and used it instead of canned salmon. Delicious! It was a little hot for me with the jalapeno juice AND the chopped jalapenos (maybe the peppers I used were a little stronger than others), so I might use less juice in the slaw next time.

Comments
04/18/2010
Anonymous

Very yummy. Easy to throw together and good for kids.

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