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Fiesta Smoked Salmon Tostadas Recipe

Photo by: Taste of Home

Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. To make reduced-fat baked tostada shells, spray corn tortillas on each side with cooking spray. Place the tortillas on a foil-lined baking sheets and bake at 450° for 5-10 minutes or until crispy.

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4 Servings
Prep/Total Time: 15 min.

Ingredients

1/2 to 1 green chili pepper, seeded and minced
1/4 teaspoon minced fresh garlic
2 teaspoons Crisco® Extra Virgin Olive Oil
1 can (15 ounces) black or pinto beans, lightly drained
Salt to taste
4 pre-fried, flat tostada shells, heated
1 cup shredded lettuce
1/2 cup shredded 3-blend Mexican cheese
1/2 cup diced tomatoes
1/2 cup diced avocado
1 pouch (3 ounces) Chicken of the Sea® Premium Smoked Pacific Salmon, flaked into bite-size pieces
Lime wedges

Directions

In a saucepan, saute pepper and garlic in oil until light golden brown. Add beans and coarsely mash while heating through; season with salt. Evenly divide and spread refried beans over tostada shells. Layer tostadas with lettuce, cheese, tomatoes, avocados and salmon. Squeeze lime wedge over entire tostada. Serve immediately. Yield: 4 servings.

Fiesta Smoked Salmon Tostadas published in Taste of Home Cooking School Collection Spring 2005, p33