Honey Smoked Salmon® Tostadas

Honey Smoked Salmon® Tostadas


  • 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


Step 1

In a small bowl, smash the avocado with the lime juice(making it like a puree) and set aside.

smashed avocado

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.

Pineapple and Avocado Salsa

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.

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