Black Bean and Salmon Tostadas

Man I despise canned fish. I find tuna fish in a can, or a fresh pack, really gross smelling. It smells like catfood to me. So I was browsing around for some healthier recipes and I found this one, but was skeptical. It hit all the right buttons with Erin and Kate: avocado, check. Fish, check. Black beans, check. So I figured we should try it. This turned out to be a really fresh meal that was also filling. We ran out of food and we made two recipes for 7 people. The taste hit all the right spots: filling protein, slight sweet with the slaw, hearty corn base. It was awesome. So don’t frown on the canned salmon, give this a try and you won’t be disappointed.

Time to prep: 30 minutes

Time to done: 40 minutes


  • 8 6-inch corn tortillas
  • Canola oil cooking spray
  • 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
  • 1 avocado, diced
  • 2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
  • 2 cups coleslaw mix (see Tip) or shredded cabbage
  • 2 tablespoons chopped cilantro
  • 1 15-ounce can black beans, rinsed
  • 3 tablespoons reduced-fat sour cream
  • 2 tablespoons prepared salsa
  • 2 scallions, chopped
  • Lime wedges (optional)


Position racks in upper and lower thirds of the oven; preheat to 375 degrees F.

Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.

Combine salmon, avocado and jalapenos in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.

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

Original recipe: