Salmon totados with black bean slaw

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Salmon totados with black bean slaw

Salmon totados with black bean slaw

Tostados are a fun and easy way to eat any delicious mix of food. By frying the tortillas, you’ll get a crunchy base for your meal, which is perfect for the fresh salmon and creamy black beans. Keep in mind that tostados will work with all sorts of toppings, so if salmon isn’t on sale, you can fry up some chicken or beef and toss it on these crispy “crackers.”
Ingredients

– MAKES 1 SERVING (2 TOSTADOS).
– SLAW.
– 1 cup (85 g) coleslaw mix (veggies only!).
– 2 tbsp (5 g) chopped fresh cilantro.
– ½ cup (128 g) canned black beans, rinsed and drained.
– Pinch of finely chopped Carolina Reaper chile, without seeds.
– 1 tbsp (14 ml) mayo.
– Salt and black pepper to taste.
– Pinch of sugar.
– 4-oz (115-g) salmon fillet.
– 1 tbsp (15 ml) olive oil.
– 2 (6-in [15-cm]) corn tortillas.
– ½ avocado, diced.
– 2 tablespoons (20 g) chopped tomato.
– 2 tbsp (15 g) shredded Monterey Jack cheese.

Instructions

Step 1: In a medium-size bowl, mix the coleslaw mix, cilantro, black beans, chile and mayo. Season with salt and pepper and add the sugar. Fry the salmon fillet in a large nonstick pan (not my usual cast-iron, I know) for about 2 minutes on each side. Gently break apart into bite-size pieces and continue to panfry them, breaking them apart with a wooden spoon, until cooked through. Breaking apart the fish will give a great texture to the tostados and cook the fish completely. Set aside the fish and clean out the pan.
Step 2: Return the pan to medium-high heat and heat the olive oil. Toss in the corn tortillas and crisp them up, about 1–2 minutes per side.
Step 3: Transfer the tortillas to a plate, and top each one with half the slaw, and half the salmon. Top with avocado, tomato and cheese. Grub up!

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