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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

01/26/2014
Anonymous
Nasty

I don't know if it was just the can if salmon I used but there were hundreds of tiny bones (some of them really big) in the salmon and it made the process of preparing this meal and eating it incredibly grotesque. I still get nauseous whenever I think about it.

Comments (1)

24 comments

Anonymous wrote 8 weeks 3 days ago

you can just crush the bones

you can just crush the bones in canned salmon. just take a spoon and flatten the bones, and you won't even notice them.

05/05/2013
Anonymous
Delicious!

These were AWESOME. Substituted Greek yogurt for the sour cream, and it worked perfectly. Very filling and so healthy! Will definitely make these again.

Comments
04/21/2013
Anonymous
Delish!

These were delicious! i made a batch of the salmon (fresh, seasoned, and broiled) along with a batch of seasoned shrimp! love all of the flavors! a definite family fav!

flavorful, spicy
Comments
02/24/2013

As so many others recommended, I used fresh frozen salmon fillet. Not a fan of canned salmon. Absolutely loved it!

So healthy
Comments
01/29/2013
Anonymous
Very Tasty!

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.

Easy & Fast
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