Recipes
Black Bean & Salmon Tostadas
- Fish
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.
Ingredients
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8 6-inch corn tortillas
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Canola oil cooking spray
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1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
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1 avocado, diced
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2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
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2 cups coleslaw mix (see Tip) or shredded cabbage
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2 tablespoons chopped cilantro
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1 15-ounce can black beans, rinsed
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3 tablespoons reduced-fat sour cream
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2 tablespoons prepared salsa
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2 scallions, chopped
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Lime wedges (optional)
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