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Black Bean & Salmon Tostadas

January/February 2010

Your rating: None Average: 4.1 (271 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

04/17/2010
Anonymous

I made this tonight from my Jan/Feb 2010 magazine issue - excellent! And better than the sum of its parts. I splurged on canned red salmon instead of pink - cost more, but better. Also, the chiles and lime juice add good flavor. Watch those baking corn tortillas. Mine began to brown in 10 to 11 minutes despite the recipe calling for 12 to 14 minutes. I substituted plain Greek yogurt (Oikos) for the sour cream to reduce the fat without reducing the flavor or appeal of the recipe. I also used Taco Bel taco sauce instead of salsa. I wasn't sure how to eat a tostado whether with a fork or by hand, so I ended up picking it up like an open-face sandwich and eating it in hand as that seemed to work better than trying to cut it with knife and fork. I like the fact that it is a one disk meal.

Comments
04/12/2010
Anonymous

My family loves this meal. I love that I can prep everything ahead of time then just heat it up at dinner time. The flavors are clean and crisp. I definitely recommend trying this recipe!

Comments
04/09/2010
Anonymous

These were fabulous! Very filling - my husband says it's the best Mexican food I've made... second to my enchiladas, of course. :)

Comments
03/08/2010
Anonymous

Mmmm, delicious. I was out of jalepenos so I ended up making a slaw with light mayo, lime juice, tobasco, salt, pepper, and cilantro and put that on top of the tostadas. It's great way to get healthy fats and to get picky eaters to have salmon.

Comments
03/03/2010
Anonymous

I substituted corn for the small flour tortillas.
I also added some thin slices of roma tomato, and some fresh ground sea salt.
They were AMAZING! A great side is cucumber salad (cucumber, white vinegar, S&P, and sugar), served chilled... DELICIOUS!

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