These crispy tostadas topped with flaky salmon and a spicy black bean spread offer a delightful twist on traditional Mexican flavors, making for a satisfying dinner.
Ingredients
2 pieces salmon fillets
2 tablespoons cilantro
1 teaspoon garlic salt
to taste black pepper
4 pieces tortillas
1 cup black beans
1 tablespoon hot sauce
1 teaspoon chili powder
1 teaspoon cumin
1 piece avocado
1 cup cherry tomatoes
2 stalks green onions
2 pieces radishes
to taste salsa
to taste sour cream
Method
Begin by preheating your oven to 350°F (175°C). Lightly grease a baking dish with cooking spray.
Arrange the salmon fillets in the dish and season them well with cilantro, garlic salt, and a sprinkle of freshly cracked black pepper. Lightly coat each tortilla with cooking spray and place them on a baking sheet.
Set the tortillas on the upper rack of the oven and the salmon on the lower rack. Bake the tortillas, flipping them occasionally, until they turn golden and crispy, which should take about 15 minutes. Cook the salmon until it flakes easily with a fork, approximately 20 minutes.
While the salmon and tortillas are baking, combine black beans, hot sauce, chili powder, and cumin in a food processor. Blend until you get a thick, chunky paste.
Once the tortillas are crispy, spread a generous layer of the black bean mixture over each one. Top with sliced avocado and halved cherry tomatoes. Flake the cooled salmon and distribute it evenly across the tostadas. Garnish with sliced green onions, thin radish slices, a drizzle of salsa, and a dollop of sour cream.
