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Wild Salmon Tostada
Wild Salmon Tostada
Prep time 15 minutes
Serves 4
2 cans (7.5 oz. each) traditional bone-in Wild Red Salmon or 2 cans Wild Red skinless, boneless salmon
2 to 3 Tablespoons fresh lime juice
½ cup diced fresh tomato
1 to 2 Tablespoons chopped onion
2 Tablespoons organic extra virgin olive or macadamia nut oil
2 Tablespoons chopped cilantro
1 teaspoon minced garlic
1 teaspoon ground cumin
4 large tostada shells (7-oz. package)
1 can (16 oz.) refried beans, warmed
4 cups shredded lettuce
1 cup shredded Monterey Jack or Mexican cheese blend
Sour cream, as needed for garnish
Salsa, as needed for garnish
- Drain and flake salmon.
- Place salmon in a medium bowl; sprinkle with lime juice.
- Add tomato, onion, olive oil, cilantro, garlic, and cumin; toss.
- Layer each tostada with one-fourth of the beans, lettuce, salmon mixture, and cheese.
- Garnish with sour cream and salsa.
Nutrients per serving: 523 calories, 29g total fat, 11g saturated fat, 49% calories from fat, 98mg cholesterol, 36g protein, 30g carbohydrate, 8g fiber, 1203mg sodium, 510mg calcium, and 2g omega-3 fatty acids.
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