Just made these tonight for the first time, and I have to say, they were wonderful! I followed the recipe exactly, but also added about 2 tablespoon of minced red onion into the salmon mixture and some seasoned rice vinegar to the slaw for tang. Also used a mild garlic and artichoke salsa in the beans. I accidentally bought flour tortillas, but they worked out just fine. Corn tortillas are less calories though, and I will be using them next time I make this recipe. Fabulous!
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.
41 Reviews for Black Bean & Salmon Tostadas
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!!
AMAZINGLY DELICIOUS! We had to sprinkle a little salt and drizzle more lime juice on the top. Definitely a keeper.
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!
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!