Salmon and Black Bean Tostadas with Cilantro Lime Slaw and Chipotle Crema are full of lively flavors for the perfect date night dinner for two. Want to cut the carbs? Perfect as lettuce wraps, too! They may even turn a salmon hater into a salmon lover!
As a personal chef, I’ve found people either love the rich taste of salmon or they don’t. If you’re trying to get more of this healthful fish into your diet but are struggling, these tostadas and may convert the salmon-challenged into a salmon lover.
The list of ingredients for these Salmon and Black Bean Tostadas might seem lengthy, but the technique to complete each part of the dish is simple and quick. Divide the duties and make these together and they’ll come together even faster. When done, you and your loved one will have a complete, healthful and fun meal that’s perfect for a late summer night.
Some of the ingredients are easily purchased, such as the pre-shredded angel hair coleslaw, canned black beans, prepared salsa and tostada shells.
Tips for frying tortillas for tostadas:
Tostada shells are sold in packages of 12 or more. By purchasing plain corn tortillas and frying them yourself, you can use the remaining tortillas in a variety of other ways, including making your own tortilla chips.
- When frying the tortillas, use a flavorless oil such as canola or vegetable.
- Heat about a half-inch in a small 8-inch saute pan (large enough to hold one tortilla) over medium-high heat to about 350 degrees.
- Place the tortilla in the hot oil, then reduce heat to medium-low.
- Turn the tortilla several times with tongs until it’s a nice golden color. If the oil is too hot, the edges will brown too quickly. On medium-low, the heat should remain at approximately 350 degrees for the remaining tortillas. Adjust the heat up or down as necessary.
- Drain on paper towels or cooling rack, then season with a pinch of salt while they’re still hot so the salt adheres.
These Salmon and Black Bean Tostadas are delicious but messy! Because a tostada is like a flat taco–just like a taco–there is no graceful way to eat it. Serve with a margarita and just have fun together!
For another great tostada recipe, be sure to try my: Chicken Tostadas with Black Bean Guacamole and Salsa Fresca!
More salmon recipes:
- Seared Salmon with Baby Kale Quinotto and Warm Roasted Cherry Tomato Salad
- Thai Salmon Cakes with Basil Lime Mayonnaise
- Pomegranate and Orange Glazed Salmon with Stir-Fried Vegetables
Salmon and Black Bean Tostadas with Cilantro - Lime Slaw and Chipotle Crema
Ingredients
Slaw
- 2 cups angel hair coleslaw
- ½ yellow or red bell pepper thinly sliced
- 1 small jalapeno pepper seeded and thinly sliced
- 3 scallions white and light green part only, chopped
- ½ cup coarsely chopped cilantro loosely packed
- 1 clove garlic minced
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Black Beans
- 1 can (15-ounce) black beans drained and rinsed
- 2 tablespoons prepared salsa
- 1 tablespoon sour cream regular or light
- 1 clove garlic minced
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Chipotle Crema
- 1 cup sour cream light is fine
- 1-2 chipotle chilies in adobo sauce
- 1 teaspoon fresh lime juice
Tostada Shells
- ½ cup canola oil
- 4 corn tortillas
- Salt
Salmon
- 2 pieces (6-ounce) wild Alaskan salmon skin removed
- Salt and freshly ground black pepper
- 1 teaspoon chili powder or as needed
- Canola oil or cooking spray
- Avocado slices and lime wedges for serving
- Cilantro sprigs for garnish
Instructions
Slaw
- Combine all ingredients in a bowl; set aside.
Black Beans
- Combine all ingredients in a food processor. Process until almost smooth, leaving some beans whole.
Chipotle Crema
- Combine all ingredients in a food processor. Process until smooth.
Tostada Shells
- Heat oil over medium-high heat in 8-inch saute pan until shimmering.
- Place a tortilla into the oil, reduce heat to medium-low and cook about 2 minutes per side or until golden brown.
- Drain on paper towels. Immediately season the cooked tostada shell with a pinch of salt. Repeat with remaining tortillas.
Salmon
- Preheat grill or grill pan over medium-high heat. Season both sides of the salmon fillets with salt, pepper and chili powder. Lightly oil or spray the grill rack or pan.
- Cook salmon 5-6 minutes per side or until cooked to desired doneness.
To Serve
- Spread equal amounts of the black bean mixture over each tostada shell. Break the salmon into large chunks, place over bean mixture. Top with the crema, followed by the slaw. Serve with avocado slices and lime wedges and garnish with fresh cilantro sprigs.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Leia says
Wow. Absolutely stunning presentation and equally bursting with flavor. This fresh meal is one I hope to memorize so I can make all the time.
Thalia @ butter and brioche says
these tostadas look SO delicious.. definitely craving mexican right now!