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Black Bean & Salmon Tostadas

January/February 2010

Your rating: None Average: 4.1 (279 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

40 Reviews for Black Bean & Salmon Tostadas

01/31/2011
Wonderful!!

I really don't like fish, but I decided to go with the Salmon since it's pre-cooked and I was too lazy to prepare chicken. I modified it in a few ways:
1. Kidney beans instead of black (cheaper where I live).
2. Saurkraut instead of cabbage/coleslaw (adds a bit of a sour taste).
3. Whole-grain tortillas instead of corn (a bit healthier).
4.Tore up fresh spinach leaves and sprinkled them over the top for a bit of calcium and fresh taste.

Very excellent. I'll definitely make this again, and am looking forward to the leftovers!!

everything! delicious, customizable, fast, easy
Comments
09/25/2010

AMAZINGLY DELICIOUS! We had to sprinkle a little salt and drizzle more lime juice on the top. Definitely a keeper.

Comments
09/03/2010
Anonymous

I tried out this recipe last night and it was a hit! I really wasn't expecting it to be very tasty, but everyone loved it and it will definitely be added to our weekly dinner rotation. Thank you!

Comments
08/22/2010
Anonymous

Loved, loved, loved it! We opted for chicken in place of the salmon and it was perfectly delicious and refreshing too. We made our corn tortillas from scratch and added even more freshness to this already tasty dish. I am looking forward to lunch tomorrow!

Comments
08/08/2010
Anonymous

This dish was so simple and so delicious. I loved it!

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