Black Bean and Salmon Tostadas

This is a protein-packed lunch or dinner than can be prepared in under 30 minutes.

To make this even healthier, swap the canola oil spray for olive oil spray and the sour cream for Greek Yogurt.



  • 8- 6 inch corn tortillas
  • Canola oil cooking spray
  • 1 6-7 ounce filet of Wild Alaskan Salmon
  • “Seafood Magic” Seasoning
  • 1 avocado, diced
  • 2 Tbsp minced pickled jalapeños, plus 2 Tbsp pickling juice from the jar, divided
  • 2 cups coleslaw (see Tip)
  • 2 Tbsp chopped cilantro
  • 1 15 ounce can black beans, rinsed and drained
  • 3 Tbsp reduced fat sour cream
  • 2 scallions, chopped
  • Lime wedges (optional)


  1. Position racks in upper and lower thirds of the oven; preheat to 375°F.
  2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
  3. Rub  both sides of salmon with Seafood Magic seasoning, about 2 Tbsp.
  4. Heat a pan on medium-high or grill salmon 3 minutes per side.
  5. Combine cabbage, cilantro, jalapenos and the pickling juice in another bowl.
  6. 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.
  7. To assemble tostadas, spread each tortilla with some bean mixture, add cabbage salad, avocado and top with some salmon. Serve with lime wedges, if desired.
  8. Kitchen tip: Look for convenient pre-shredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.
  9. Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Image and adapted recipe:
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