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!