Black Bean & Salmon Tostadas

January/February 2010

Your rating: None Average: 4.1 (304 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.

"AMAZINGLY DELICIOUS! We had to sprinkle a little salt and drizzle more lime juice on the top. Definitely a keeper. "
Black Bean & Salmon Tostadas

41 Reviews for Black Bean & Salmon Tostadas


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.


Very yummy. Easy to throw together and good for kids.


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.


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!


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


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