Tanya Boone
@tboone
Crispy Summer Salmon Tostadas
Enjoy a refreshing and flavorful dish with these crispy salmon tostadas, topped with creamy avocado, zesty salsa, and a blend of spices. Perfect for summer gatherings or a light dinner!
Details
- Cuisine:mexican
- Meal Type:dinner
- Diet:pescatarian
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:16
- Views:7
Recipe Information
- Prep time30 min.
- Cook time20 min.
- Total time50 min.
- Servings4
Ingredients
- as needed
- 1 (6 ounce)
- 4 (6 inch)
- 1/2 teaspoon
- 1/4 teaspoon
- to taste
- 1 (15 ounce) can, drained
- 1 teaspoon
- 1/2 teaspoon
- 1/2 teaspoon
- 1, sliced
- 1 cup, quartered
- 1/2 cup
- 1/2 cup
- 1/4 cup
- 1/4 cup
Cooking Instructions
Follow our step-by-step guide on how to make Crispy Summer Salmon Tostadas.
Step 1
Preheat your oven to 350ยฐF (175ยฐC) and lightly coat a baking dish with canola oil cooking spray.
Step 2
Place the salmon fillet in the prepared baking dish and season it with dried cilantro, garlic salt, and ground black pepper.
Step 3
Spray both sides of the corn tortillas with cooking spray and arrange them on a baking sheet.
Step 4
Put the tortillas on the top rack of the oven and the salmon on the bottom rack. Bake the tortillas for about 15 minutes, turning them occasionally until they are crispy. Bake the salmon for about 20 minutes, or until it flakes easily with a fork.
Step 5
While the salmon and tortillas are baking, combine the drained black beans, hot sauce, chili powder, and ground cumin in a food processor. Blend until you achieve a thick, chunky paste.
Step 6
Once the tortillas are crispy, spread a quarter of the bean paste on each tortilla. Top with slices of avocado and quartered cherry tomatoes.
Step 7
Flake the cooled salmon and distribute it evenly among the tortillas. Finish by adding chopped green onions, sliced radishes, salsa, and a dollop of low-fat sour cream on top.