Black Bean Salmon Tostadas

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December’s Recipe:

Black Bean & Salmon Tostadas

 

Makes: 4 servings, 2 tostadas each

Active Time: 25 minutes

Total Time: 25 minutes

 

Ingredients

  • 8 6-inch corn tortillas
  • avocado oil
  • 1 6-to 7-ounce can boneless, skinless wild caught salmon, dried
  • 1 avocado, drained
  • 2 tablespoons minced pickled jalapenos, plus 2 tablespoons pickling juice from the jar, divided
  • 2 cups of shredded cabbage
  • 2 tablespoons chopped cilantro
  • 1 15-ounce can black beans, rinsed
  • 2 tablespoons salsa
  • 2 scallions, chopped
  • 3 tablespoons sour cream
  • lime wedges (optional)

Preparation

1. Preheat to 375 degrees Fahrenheit.

2. Coat the tortillas on both sides with olive oil and place on baking sheets. Bake the tortillas in the oven, turning once until light brown.

3. Combine the salmon, avocado and jalapenos in a bowl. In a separate bowl, combine the cabbage, cilantro and pickling juice.

4. In a food processor, combine and process the black beans, sour cream, salsa and scallions until smooth. Transfer to a microwave-safe bowl, cover and heat on high until hot (about 2 minutes).

5. To assemble the tostadas, spread each tortilla with some bean mixture and salmon mixture. Top with the cabbage salad and serve with the lime wedges, if desired.


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