Total Time
Prep 20 mins
Cook 25 mins

A quick and tasty dinner that is also super healthy. Pickled jalapenos, cilantro and avocado really add flavor to the simple canned salmon and beans served atop your own crispy-baked tortilla. Serve with brown rice cooked with salsa, or your version of Spanish rice. From Eating Well.

Ingredients Nutrition

  • 8 corn tortillas
  • cooking spray
  • 1 (7 ounce) can boneless skinless salmon, drained
  • 1 avocado, diced
  • 2 tablespoons pickled jalapeno peppers, minced
  • 2 tablespoons pickled jalapeno pepper juice, from the jar
  • 2 cups packaged coleslaw mix or 2 cups cabbage, shredded
  • 2 tablespoons cilantro, chopped
  • 1 (15 ounce) can black beans, drained and rinsed
  • 3 tablespoons sour cream
  • 2 tablespoons salsa
  • 2 scallions, chopped
  • lime wedge (optional)


  1. Position racks in upper and lower thirds of the oven; preheat oven to 375°F
  2. Coat tortillas on both sides with cooking spray.
  3. Place oiled tortillas on 2 baking sheets.
  4. Bake, turning once, until light brown, 12 to 14 minutes.
  5. Combine salmon, avocado, and jalapeños in a bowl.
  6. Combine cabbage, cilantro, and the pickling juice in another bowl.
  7. Process black beans, sour cream, salsa, and scallions in a food processor until smooth; transfer to a microwave-safe bowl.
  8. Cover and microwave on High until hot, about 2 minutes.
  9. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and then top with the cabbage salad.
  10. Serve with lime wedges, if desired.