Salmon Tostadas

5 from 2 votes

Salmon Tostadas are the perfect balance of fresh, bold flavors and effortless weeknight cooking. Crispy tortillas topped with flaky salmon and vibrant toppings turn simple ingredients into a restaurant-worthy meal you can pull together in no time. Easy to turn into lettuce wraps or tacos, too!

Prep Time45

Cook Time15

Total Time1

Course: Fish and Seafood

Cuisine: Southwestern / Mexican

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Slaw

2 cups 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 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

1/2 cup canola oil
4 corn tortillas
Salt

Salmon

2 pieces (6-ounce) salmon preferably wild 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

VARIATION:

This recipe is great as lettuce wraps, too!

SUBSTITUTIONS:

Use prepared, purchased tostada shells.

MAKE AHEAD:

The beans can be prepared 1-2 days ahead. Cool and refrigerate until needed.
Reheat in the microwave.

Nutrition