Pickled jalapenos, cilantro and avocado perk up convenient canned salmon for a quick tostada topping.
Skip store-bought and make your own crispy shells in the oven.
Serve with: Brown rice cooked with diced tomatoes and onions or salsa.
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.
Serve with lime wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
