These Salmon and Black Bean Tostadas with Cilantro Lime Slaw and Chipotle Crema are full of lively flavors and they may even turn a salmon hater into a salmon lover!
Wild Alaskan salmon is at it’s best right now, and here’s a recipe to make this prized catch sing.
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 might seem lengthy, but the technique to complete each part of the dish is simple and quick. If you divide the duties, it’s even faster to pull together. 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.
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 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, 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! A tostada is like a flat taco, and just like a taco, there is no graceful way to eat it. Serve with a margarita and just have fun together!
Serves 2
Full of lively flavors, here's a dish to make salmon sing!
45 minPrep Time
15 minCook Time
1 hrTotal Time
Save RecipeINGREDIENTS
SLAW
2 cups (about 2 handfuls) pre-shredded angel hair coleslaw
1/2 yellow or red bell pepper, thinly sliced
1 small jalapeno pepper, seeded and thinly sliced
3 scallions, white and light green part only, chopped
1/2 cup coarsely chopped cilantro, loosely packed
1 clove garlic, minced
2 tablespoons fresh lime juice
1 tablespoon olive oil
salt and black pepper, to taste
BLACK BEANS
1 can (15-ounce) black beans, drained and rinsed
2 tablespoons prepared salsa
1 tablespoon sour cream (light is fine)
1 clove garlic, minced
1 teaspoon ground cumin
salt and black pepper, to taste
CHIPOTLE CREMA
1 cup sour cream (light is fine)
1 or 2 chipotle chilies in adobo sauce
1 teaspoon fresh lime juice
TOSTADA SHELLS
1/2 cup canola oil
4 corn tortillas
salt
SALMON
2 (6-ounce) pieces wild Alaskan salmon, skinned
salt and black pepper
1 teaspoon chili powder (or as needed)
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.
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