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Smoked Salmon Tostaditas

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  • Prep 35 min
  • Total 60 min
  • Ingredients 28
  • Servings 10
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This tasty appetizer is topped with luscious layers of fresh ingredients. It has hints of chipotle and jalapeño, as well as the bright flavors of cilantro, creamy avocado and key lime. And, to top it all off, wonderful smoked salmon ties these tastes and aromas together while melting in your mouth. This is a great choice for sharing with friends and family while enjoying a great night of motion picture awards shows. You’ll feel like you’re attending a fancy Hollywood after party, all from the comfort of home. Enjoy!
by Sonia Mendez Garcia
Updated Sep 13, 2015
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Ingredients

  • 1/8 cup of canola oil
  • 7 (6-inch) flour tortillas

For corn salsa:

  • 1 1/2 cups of corn
  • 1/2 red onion, diced
  • 1 clove of garlic, minced
  • 1 seeded jalapeño, minced
  • 1 can (7 oz) of diced green chiles
  • 1 roma tomato, diced
  • 1/3 cup of cilantro, chopped
  • Juice of 1 key lime
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 avocado, diced

For cilantro pesto:

  • 1 cup of cilantro
  • 1 clove of garlic
  • 1 jalapeño, diced
  • 1/8 cup of pepitas (pumpkin seeds)
  • Juice of 1 key lime
  • 1/3 cup of canola oil
  • 1 teaspoon of salt

You will also need:

  • 4 oz of smoked salmon
  • 1 cup of queso fresco (fresh cheese), crumbled

For black beans:

  • 2 tablespoons of canola oil
  • 1 can (14 oz) of black beans, drained
  • 1 teaspoon of cumin
  • 1/4 teaspoon of chipotle powder
  • 1/2 cup of chicken broth

Directions

  •  
    1
    Preheat the oven to 375°F. Brush a cookie sheet with oil. From each 6 inch tortilla, cut 3 (2-inch each) round tortillas. You should end up with 21 small tortillas. Brush both sides with oil. Bake for 16 minutes, turning them over after 8 minutes.
  •  
    2
    Preparing the corn salsa: Prepare salsa by mixing all ingredients in a medium bowl. Taste and adjust the salt as desired. Reserve the avocado until you are ready to assemble the tostaditas.
  •  
    3
    Preparing the cilantro pesto: Blend all the cilantro pesto ingredients on high for 25 to 30 seconds, and then taste it to adjust the salt as desired.
  •  
    4
    Preparing the black beans: Heat 2 tablespoons of oil in nonstick pan over medium heat. Add beans, cumin, chipotle powder and chicken broth. Bring to a boil; reduce heat to low. Simmer for 5 minutes and mash beans with a potato masher until it reaches your desired creaminess.
  •  
    5
    Final touches: Slice salmon into 20 equal thin strips, about 1 1/2 to 2-inch long. Finally, add the diced avocado to the corn salsa.
  •  
    6
    Assembling the tostaditas: On each tostadita, spread 2 tablespoons of the black beans, then add queso fresco, corn salsa, salmon and a drizzle of cilantro pesto.

Expert Tips

  • tip 1
    This recipe can be prepped a day ahead of time, just warm the beans and add the avocado into the corn salsa just before assembling.
  • tip 2
    If you would like to use fresh corn for the recipe, cut the kernels off two ears of corn, and cook them in the microwave for 5 minutes. Let it cool before making the salsa.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This tasty appetizer is topped with luscious layers of fresh ingredients. It has hints of chipotle and jalapeño, as well as the bright flavors of cilantro, creamy avocado and key lime. And, to top it all off, wonderful smoked salmon ties these tastes and aromas together while melting in your mouth. This is a great choice for sharing with friends and family while enjoying a great night of motion picture awards shows. You’ll feel like you’re attending a fancy Hollywood after party, all from the comfort of home. Enjoy!
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