Summer Salmon Tostadas

Salmon tostadas piled high with a tasty black bean puree, fresh vegetables, salsa, and sour cream make a delicious summer dinner.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 346 Calories

Ingredients

• ground black pepper to taste
• 4 (6 inch) corn tortillas
• 1 (15 ounce) can black beans, drained
• 1 teaspoon hot sauce
• 1 avocado, sliced
• canola oil cooking spray
• 1 cup cherry tomatoes, quartered
• 1 (6 ounce) salmon fillet
• 0.25 teaspoon garlic salt, or to taste
• 0.5 cup chopped green onions
• 0.5 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 cup low-fat sour cream
• 0.5 teaspoon dried cilantro
• 0.5 cup sliced radishes
• 0.25 cup prepared salsa

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a baking dish with cooking spray.

Step 2

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.

Step 3

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.

Step 4

Meanwhile, puree black beans, hot sauce, chili powder, and cumin in the bowl of a food processor until it forms a thick, chunky paste.

Step 5

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.