Tostada Tuesday
What better way to continue through a week than with a crispy tortilla and loads of healthy toppings?
Ingredients:
8 6-inch corn tortillas
Canola oil cooking spray
1 6-7 once can of boneless, skinless, wild Alaskan salmon (drained)
**Although the ingredient list calls for canned salmon, I’ll splurge on a fresh fillet**
1 avocado (diced)
2 tablespoons of minced pickled jalapenos, plus 2 tablespoons pickling juice from the jar (divided)
2 cups of coleslaw mix or shredded cabbage
2 tablespoons of chopped cilantro
1 15-once can of black beans (rinsed)
3 tablespoons of reduced-fat sour cream
2 tablespoons of prepared salsa
2 scallions (chopped)
Lime wedges for garnish and extra flavor (optional)
Directions:
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 (12-14 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 process until smooth; transfer to a microwave-safe bowl, cover, and microwave on high until hot, about two minutes
To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture, top with the cabbage salad, and serve with lime wedges (if desired)
Yum!
(courtesy of YumSugar and EatingWell)
