Salmon Tostada

Corn tortillas topped with tangy flaked salmon, coleslaw, vegetables, and cilantro.
Number of portions: 1 Prep time: 10 minutes Total time: 20 minutes

 

Ingredients

  • 1 tsp chili powder
  • ½ tsp ground cumin
  • 1 tbsp (30 mL) lime juice
  • 4 oz (113 g) fresh or frozen and thawed salmon fillet
  • 2 5-inch (13 cm) soft corn tortillas
  • 2 tbsp fresh cilantro, chopped
  • 1 medium tomato, chopped
  • 2 tbsp red onion, sliced

Coleslaw

  • ½ cup savoy cabbage, shredded
  • ¼ cup plain 2% Greek yogurt
  • 1 Tbsp. (30 mL) lime juice

Directions

  • Preheat oven to 400°F (200°C).  Line a baking sheet with parchment paper.
  • Mix together chili powder, cumin, and lime juice in a bowl.
  • Spread over salmon and place salmon on baking sheet.
  • Cook for 8-10 minutes or until fish flakes easily with a fork.
  • Mix together cabbage, Greek yogurt, and lime juice in a bowl.
  • Warm the tortillas in the microwave for about 20 seconds to help prevent them from cracking.
  • Flake salmon and place half onto each corn tortilla.
  • Top each with half of the coleslaw mix.
  • Divide cilantro, tomato, and red onion between the two tostadas.
Nutrient Per portion
Calories 328 kcal
Protein 26 g
Carbohydrates 27 g
Fat 14 g
Fibre 6 g
Sodium 127 mg

License

Icon for the Creative Commons Attribution 4.0 International License

The High Protein Cookbook for Muscle Health During Cancer Treatment Copyright © by Hillary Wilson; Anissa Armet; and Carla Prado is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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