Ingredients
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- 2 2 to 3 Tablespoons fresh lime juice
- 1/2 cup 1/2 cup diced fresh tomato
- 1 1 to 2 Tablespoons chopped onion
- 2 Tablespoons 2 Tablespoons olive oil
- 2 Tablespoons 2 Tablespoons chopped cilantro
- 1 teaspoon 1 teaspoon minced garlic
- 1 teaspoon 1 teaspoon ground cumin
- 4 4 large tostada shells (7-oz. package)
- 1 can 1 can (16 oz.) refried beans, warmed
- 4 cups 4 cups shredded lettuce
- 1 cup 1 cup shredded Monterey Jack or Mexican cheese blend
- Sour cream, as needed for garnish
- Salsa, as needed for garnish
Servings:
Units:
Instructions
- Drain and chunksalmon. 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.
- Cook's tip: Makes a great sandwich stuffer or salad topper!
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