Here’s my favorite healthy tostada recipe!
- whole wheat pitas (You’ll need one for every two mouths you’re feeding)
- salmon filets (1 per person)
- salt (or soy sauce)
- romaine lettuce
- cherry tomatoes
- black beans
- olive oil
- lemon juice
- Mexican salsa (optional)
- minced jalapeños (optional)
Separate a whole wheat pita into two halves – less calories and practically fat, and bake them on a cookie sheet for 15 minutes at 350 or until crunchy. It’s a great replacement for pre-made tostadas which are loaded with fat grams.
Marinade the skin on your salmon fillet with seasonings and salt or a dash of soy sauce. Set aside while you prepare the salad.
Mix together chopped romaine with diced cherry tomatoes.
Pre-make a pot of black beans (you can also use the low sodium canned kind, if you are short on time). Always drain and rinse the first to get the unnecessary salt and juice off of them.
Sear the salmon on a high heat grill pan skin side down for a few minutes to get some pretty grill marks. Then flip and cook on medium-low heat until center is pink, no longer than that. Don’t over cook your fish, or it will be dry!
Place your baked pitas on a plate, then cover with the lettuce tomato salad. Drizzle with olive oil and lemon. Add a spoonful of black beans, and then place the cooked salmon steak on top. I love to add a spoon of this Mexican salsa. Also, chopped jalapenos add a nice spice to this healthy mexican inspired dish!