Ingredients:
- 1 pound Honey Smoked Salmon, room temperature and flaked
- Eight 6-inch corn tortillas
- 1/4 cup vegetable oil
- 2 avocados, smashed
- 1 lime juice
- Sautéed white beans
- 1/2 cup shredded purple cabbage
- Pineapple and avocado salsa
Sautéed White Beans:
- 2 tablespoons extra-virgin olive oil
- 1/2 yellow onion, chopped fine
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 1/2 cups cooked navy beans
- 2 tablespoons fresh oregano, chopped fine
- Kosher salt and freshly ground black pepper to taste
Pineapple and Avocado Salsa:
- 1(14 ounce) can pineapple bits in juice, drained and reserved
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1 small jalapeno, small diced
- 1/2 red onion, small diced
- 1 medium avocado, halved, pitted and small cubed
- 2 tablespoons fresh cilantro, minced
Directions:
Step 1
In a small bowl, smash the avocado with the lime juice(making it like a puree) and set aside.
Step 2
In a medium sauté pan, heat the vegetable oil over medium heat. Fry the corn tortillas one at a time, just until crisp, flipping halfway through to brown on both sides. Drain on paper towels and salt while still hot.
Step 3
Sauté white beans with yellow onion, garlic, cumin, oregano, salt and pepper to taste.
Step 4
Combine ingredients for pineapple and avocado salsa into a bowl and mix.
Step 5
Assemble the tostadas: Layer each tostada first with the avocado smash, then sautéed white beans. Then top with Honey Smoked Salmon, shredded cabbage and pineapple, avocado salsa.
