1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
2 to 3 Tablespoons fresh lime juice
1/2 cup diced fresh tomato
1 to 2 Tablespoons chopped onion
2 Tablespoons olive oil
2 Tablespoons chopped cilantro
1 teaspoon minced garlic
1 teaspoon ground cumin
4 large tostada shells (7-oz. package)
1 can (16 oz.) refried beans, warmed
4 cups shredded lettuce
1 cup shredded Monterey Jack or Mexican cheese blend
Sour cream, as needed for garnish
Salsa, as needed for garnish
Drain and chunk salmon. Place salmon in a medium bowl; sprinkle with lime juice. Add tomato, onion, olive oil, cilantro, garlic, and cumin; toss.
Layer each tostada with one-fourth of the beans, lettuce, salmon mixture, and cheese. Garnish with sour cream and salsa.
Cook's tip: Makes a great sandwich stuffer or salad topper!