Salmon Tostada
This Salmon Tostada recipe is loaded with flavor! You’ll love it so much, you’ll be making this one on the regular. Our dietitians are adding new recipes all the time, so check out our Dietitian’s Choice Recipes page for all their latest recipes!
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Salmon Tostada
Ingredients
- 6 Oz. Superior Fresh Salmon Fillet
- 2 Tbsp. Canola Oil
- 1 Container Superior Fresh Greens, any variety
- 2 Street Taco Size Corn Tortilla, fried golden brown (or pre-made tostada)
- 1 Tbsp. Cajun Seasoning
- 1 C. Black Bean Puree (see recipe below)
- 1 Avocado, diced or sliced
- 1/2 C. Pico de Gallo (see recipe below)
- 1/4 C. Cilantro Lime Crema (see recipe below)
- 3 Tbsp. Queso Fresco, crumbled
- 1 Serrano or Jalapeño Pepper, sliced for garnish
- Pickled Red Onion, sliced for garnish
Black Bean Puree
- 14 Oz. Can Low Sodium Black Beans, drained and rinsed
- 1/4 Yellow Onion, minced
- 2 Garlic Cloves, smashed and minced
- 1 Tbsp. Butter
- Salt & Pepper, to taste
Pico de Gallo
- 4 roma tomatoes, diced
- 1/2 Red Onion, diced
- 1/2 C. Cilantro, chopped (leaves and stems)
- 2 Cloves Garlic, smashed and minced
- 1 Serrano Pepper, minced (seeds and all)
- Juice of 1 Lime
- Salt & Pepper, to taste
Cilantro Lime Crema
- 1/2 C. Mexican Crema or Sour Cream
- 1/2 C. Cilantro, leaves and stems
- Juice of 1 Lime
- Salt & Pepper, to taste
Instructions
Black Bean Puree
- Sauté onion and garlic until golden brown in butter. Add beans and cook until water has evaporated.
- Smash 1/2 of the beans with a ladle. Add salt and pepper to taste.
Pico de Gallo
- Combine all ingredients and refrigerate for 1 hour.
Cilantro Lime Crema
- Combine all ingredients in a food processor and refrigerate for 1 hour.
Tostada
- Fry 3 corn tortillas until golden brown, sprinkle with cajun seasoning and set aside.
- Season salmon with salt and cajun seasoning. In a cast iron skillet, cook salmon on both sides for 3 minutes each. Salmon should read 145F with a meat thermometer. Set aside to rest.
- Cut/slice salmon into three equal pieces.
- Lay all tortillas on a plate. Divide 1 cup of black bean mixture amongst the three tortillas and spread evenly. Arrange avocado slices, followed by pico, and lettuce.
- Top each tostada with salmon, queso, drizzle of crema, and red onion.
- Garnish with cilantro leaves and sliced Serrano or jalapeño.
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