Home Recipe Dinner Recipes Crispy Fish Tostadas w/Cabbage Slaw

Crispy Fish Tostadas w/Cabbage Slaw

crispy fish tostadas cabbage slaw
  • (8) corn tortillas (6 in. diameter)
  • (6 to 7 oz. can) boneless, skinless wild Alaskan salmon, drained
  • (1) avocado, diced
  • (2 Tbsp.) pickled jalapeños, minced (plus 2 Tbsp.) pickling juice from the jar, divided
  • (2 cups) coleslaw mix or shredded cabbage
  • (2 Tbsp.) cilantro, chopped
  • (15 oz. can) black beans, rinsed
  • (3 Tbsp.) reduced-fat sour cream
  • (2 Tbsp.) prepared salsa
  • (2) scallions, chopped
  • Lime wedges

Crispy Fish Tostadas w/Cabbage Slaw

Crispy corn tortillas topped with creamy black beans, spicy salmon and a crisp cabbage slaw.

Preparation Time
About 10 minutes
Cook Time
About 15 minutes


  1. 1Position oven racks to highest and lowest position and preheat oven to 375°F.
  2. 2 Spray both sides of tortillas with canola oil cooking spray, place 4 on each baking sheet and bake 12-14 minutes, turning once.
  3. 3Meanwhile, in a large bowl, combine salmon, avocado and jalapeños; set aside. In another bowl, combine cabbage, cilantro and pickling juice, set aside.

  4. 4Add black beans, sour cream, salsa and scallions to a food processor. Process until smooth, then place into a microwave-safe bowl, cover and microwave on High for 2 minutes.

  5. 5Top each crisp tortilla with beans, salmon and cabbage slaw. Squeeze lime juice over the top and serve.

Nutritional Information

Serving Size: 2 tostadas

Amount Per Serving:
  • Calories 319
  • Total Fat 11 g
  • Total Carbohydrate 43 g
  • Protein 16 g
  • Cholesterol 16 mg
  • Sodium 352 mg
  • Fiber 12 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Tacos and Quesadillas

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Fish, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.