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.
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
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.
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.
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.
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