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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.

Source: EatingWell Magazine, January/February 2010

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of the oven; preheat to 375 degrees F.

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  • Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.

  • Combine salmon, avocado and jalapenos in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.

  • To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.

Tips

Kitchen tip: Look for convenient preshredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

2 tostadas
406 calories; protein 16.6g; carbohydrates 45.2g; dietary fiber 11.7g; sugars 5.7g; fat 19.2g; saturated fat 2.8g; cholesterol 16.1mg; vitamin a iu 621.8IU; vitamin c 35.2mg; folate 106.9mcg; calcium 116mg; iron 3.2mg; magnesium 69.5mg; potassium 679mg; sodium 391.7mg; thiamin 0.2mg.

2 starch, 1 1/2 lean meat, 1 1/2 fat

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