Salmon Tostadas with Fresh Vegetables

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Salmon Tostadas with Fresh Vegetables

This is one of the variations of our baked tostadas base recipe featured in our Whole Life Meal Plan. Salmon tostadas come together super quickly, can be customized in countless ways, and are absolutely delicious!

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Mexican

Servings: tostadas

Calories: 291kcal

Ingredients

8 corn tortillas
1 teaspoon canola oil
~1 pound salmon, whole or individual filets, with or without skin
1-2 teaspoons Mexican spice blend
Dash kosher salt
2, 15-ounce cans low-sodium black or pinto beans, drained
1 cup salsa
Salt & pepper to taste
1 cup shredded romaine lettuce
½ cup halved cherry tomatoes
1 large or 2 small avocados, diced
2-3 Tablespoons chopped fresh cilantro

Garnishes to YOUR taste

Shredded or crumbled cheese
Hot sauce
Lime juice
Lime crema, plain Greek yogurt or sour cream
Salsa or pico de gallo

Instructions

Preheat oven to 425°F. Lay tortillas on a cookie sheet in a single layer (do not overlap). Brush both sides of each tortilla with the canola oil. Bake 8-10 minutes, flipping halfway through cooking time.*
Prepare another baking sheet with nonstick spray, lightly brushing with oil, or parchment paper. Place salmon on the baking sheet, blot dry with a paper towel, and then rub spice blend on all sides.
Once tostada shells are finished, lower oven heat to 400ºF. Bake salmon for ~10 minutes per inch of thickness or until it flakes easily when tested with a fork or internal temperature reaches 145ºF. Allow to cool slightly, then flake fish into small pieces.
While shells and/or fish is cooking, place beans and salsa in a small saucepan and cook over medium heat until mixture begins to simmer and beans are heated through, stirring occasionally. Turn off heat and use a fork or potato masher to mash beans to the consistency of refried beans.** Add salt & pepper to taste.
Build tostadas by spreading a layer of beans on each shell. Top with flaked salmon, shredded romaine, tomatoes, avocado, and cilantro. Add additional garnishes to taste. Enjoy!

Notes

*To make crispy tortillas in the microwave, place tortillas one at a time on a microwave-safe plate, then microwave for 1 minute on each side. Smaller tortillas cook faster, so use your first tortilla as your “test” tortilla, then adjust microwave times from there. Different microwaves produce different results, so be sure to watch the first one carefully so it doesn’t burn; sometimes 30 seconds is enough time for the second side.

**Don’t want to turn your stovetop on? No problem! Place the beans and salsa in a microwave-safe bowl and microwave ~90 seconds, stirring every 30-seconds. Heat through and mash to desired consistency.

Nutrition