Tacos, Enchiladas, Tamales, Tostadas

Smoked Salmon Tostaditas with Habanero and Black Beans | Print |
(4 votes, average 3.25 out of 5)

Makes about 24 tostaditas, serving 8 as an appetizer
  • 5 ounces smoked salmon, cut into ¼ inch cubes
  • 1 cup canned, diced tomatoes, drained 
  • ½ cup Salpica Black Bean Dip (or refried black beans)
  • ¼ cup sour cream thinned with a little milk
  • ¼ chopped cilantro for garnish
  1. Combine the cubed salmon, Habanero salsa and diced tomatoes.
  2. To assemble the tostaditas, spread about ½ teaspoon black bean dip or refried black beans onto 24 Tortilla Chips.  Top the beans with about 1 teaspoon salmon mixture.
  3. Drizzle a little sour cream over the tops of the tostaditas and sprinkle with cilantro. Serve immediately.