Salmon, Black Bean, and Corn Tostadas

These Salmon Tostadas with Mango & Black Beans just really hit the spot,left to do is grill up a salmon fillet and crispy-fry some corn tortillas.





1 tbsp olive oil
6 oz pieces skinless salmon fillet
12 tsp kosher salt
4 tostada shells
1 cup black beans, rinsed
1 cup fresh corn, (from 1 or 2 ears)
1 12 cup romaine lettuce, shredded
12 cup salsa verde
1 lime, cut into wedges
14 tsp black pepper



  1. Heat the oil in a large skillet over medium heat.
  2. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 5 to 6 minutes per side.
  3. Using a fork, flake the salmon into pieces.
  4. Dividing the ingredients evenly, top the tostada shells with the salmon, black beans, corn, lettuce, and salsa. Serve with the lime wedges.

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