Salmon Tostadas with Mango & Black Beans Recipe

Name: Salmon Tostadas with Mango & Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Ripe Mango, Peeled And Cubed; 1 Ripe Avocado, Peeled, Pitted And Cubed; ⅓ cups Red Onion, Diced; 1/2 cups Cilantro, Chopped; 1 can (15 Oz. Can) Black Beans, Rinsed And Drained; 1 Lime, Cut In Half, Each Half Juiced Into A Separate Container, Divided Use; 1 pound Salmon Fillet, Skin Removed And Deboned; 1 teaspoon Adobo Sauce (from A Can Of Chipotles); 1 teaspoon Honey; 12 Corn Tortillas (I Used White Corn); Salt And Pepper; Oil, For Frying; Cotija Cheese, Crumbled; Lime Wedges; Hot Sauce

Servings: persons

1 Ripe Mango, Peeled And Cubed
1 Ripe Avocado, Peeled, Pitted And Cubed
⅓ cups Red Onion, Diced
1/2 cups Cilantro, Chopped
1 can (15 Oz. Can) Black Beans, Rinsed And Drained
1 Lime, Cut In Half, Each Half Juiced Into A Separate Container, Divided Use
1 pound Salmon Fillet, Skin Removed And Deboned
1 teaspoon Adobo Sauce (from A Can Of Chipotles)
1 teaspoon Honey
12 Corn Tortillas (I Used White Corn)
Salt And Pepper
Oil, For Frying
Cotija Cheese, Crumbled
Lime Wedges
Hot Sauce

1
For the salsa: In a bowl, combine all of the salsa ingredients and gently fold together, being careful not to mash the avocado.
2
Youll only use 1/2 of a lime (juiced) for the salsa.
3
Set the other half aside.
4
Refrigerate until ready to assemble tostadas.
5
For the salmon: Heat a grill pan or grill over medium heat with a light coat of oil.
6
Season the salmon with salt and pepper.
7
Mix together the adobo, honey and the other half of the lime (juiced).
8
Spread the mixture over the salmon, evenly coating it.
9
Place salmon in a grill pan and cook until nice grill marks are achieved, about 3-4 minutes per side.
10
Flip and cook until medium (or your preference), about 3-4 minutes per side (depending on the thickness/size of your fillet).
11
Remove salmon from the grill and allow it to rest at least 5 minutes.
12
Flake salmon just when it is time to serve.
13
For the tostadas: Meanwhile, heat a skillet over medium heat with a drizzle of oil.
14
Add the corn tortillas a couple at a time and fry until crisp and golden.
15
Remove tortillas from the pan to drain on paper towels and salt and pepper each tortilla.
16
Youll need to fry the tortillas in a few batches and add oil to the pan as needed.
17
To assemble tostadas: take a crisp, hot tostada, top with mango salsa, followed by salmon, then Cotija cheese, hot sauce, and lime.
18
Serve.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Ripe Mango, Peeled And Cubed, 1 Ripe Avocado, Peeled, Pitted And Cubed, ⅓ cups Red Onion, Diced, 1/2 cups Cilantro, Chopped, and more.

Yes, Salmon Tostadas with Mango & Black Beans falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Tostadas with Mango & Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions