Description
These tostadas are quite the catch! Pile them high with black beans, avocado, tomato, radish, and green onions. Finish off with a dollop of sour cream. Mix up the recipe and add corn, beef, chicken, or any other of your favorites!
Ingredients
- canola oil cooking spray
- 1 (6 ounce) salmon fillet
- 4 (6 inch) corn tortillas
- ½ teaspoon dried cilantro
- ¼ teaspoon garlic salt, or to taste
- ground black pepper to taste
- 1 (15 ounce) can black beans, drained
- 1 teaspoon hot sauce
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 avocado, sliced
- 1 cup cherry tomatoes, quartered
- ½ cup chopped green onions
- ½ cup sliced radishes
- ¼ cup prepared salsa
- ¼ cup low-fat sour cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a baking dish with cooking spray.
- Place salmon in the prepared baking dish and sprinkle with cilantro
- garlic salt
- and pepper. Coat each side of the tortillas with cooking spray and place on a baking sheet.
- Place tortillas on the top rack of the preheated oven and salmon on the bottom rack. Bake tortillas
- turning them periodically
- until crispy
- about 15 minutes. Bake salmon until it flakes easily with a fork
- about 20 minutes.
- Meanwhile
- puree black beans
- hot sauce
- chili powder
- and cumin in the bowl of a food processor until it forms a thick
- chunky paste.
- Spread 1/4 of the bean paste onto each tortilla. Top with avocado and cherry tomatoes. Break apart cooled salmon and divide amongst tortillas. Top with green onions
- radishes
- salsa
- and sour cream.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 4