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These Salmon and Black Bean Tostadas with Cilantro Lime Slaw and Chipotle Crema are full of lively flavors and they may even turn a salmon hater into a salmon lover!


Total time

60 minutes






  • slaw
  • 2 cups pre-shredded angel hair coleslaw
  • ½ yellow or red bell pepper (thinly sliced)
  • 1 small jalapeno pepper (seeded and thinly sliced)
  • 3 scallions (white and light green part only)
  • ½ cup cilantro (coarsely chopped, loosely packed )
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil ((divided))
  • black BEANS
  • 1 can (15-ounce) black beans
  • 2 tablespoons prepared salsa
  • 1 tablespoon sour cream (light is fine)
  • 1 clove garlic (minced)
  • 1 clove garlic (minced)
  • 1 teaspoon ground cumin
  • salt and black pepper (to taste)
  • salt and black pepper (to taste)
  • chipotle CREMA
  • 1 cup sour cream (light is fine)
  • 1 chipotle chilies in adobo sauce
  • 1 teaspoon fresh lime juice
  • tostada SHELLS
  • ½ cup canola oil
  • 4 corn tortillas
  • salt
  • salmon
  • 2 (6-ounce) pieces wild Alaskan salmon (skinned)
  • salt and black pepper
  • 1 teaspoon chili powder (or as needed)
  • oil or cooking spray
  • avocado slices and lime wedges for serving
  • cilantro sprigs for garnish


  1. SLAW
  2. Combine all ingredients in a bowl; set aside.
  4. Combine all ingredients in a food processor. Process until almost smooth, leaving some beans whole.
  6. Combine all ingredients in a food processor. Process until smooth.
  8. Heat oil over medium-high heat in 8-inch saute pan until shimmering. Place a tortilla into the oil, reduce heat to medium-low and cook about 2 minutes per side or until golden brown. Drain on paper towels. Immediately season the cooked tostada shell with a pinch of salt. Repeat with remaining tortillas.
  10. Preheat grill or grill pan over medium-high heat. Season both sides of the salmon fillets with salt, pepper and chili powder. Lightly oil or spray the grill rack or pan. Cook salmon 5-6 minutes per side or until cooked to desired doneness.
  11. TO SERVE
  12. Spread equal amounts of the black bean mixture over each tostada shell. Break the salmon into large chunks, place over bean mixture. Top with the crema, followed by the slaw. Serve with avocado slices and lime wedges and garnish with fresh cilantro sprigs.

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