- 8 6-inch corn tortillas
- canola cooking spray
- 2 cups corn kernels
- 1 tablespoon olive oil
- 1 lb. salmon filets
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 cup nonfat sour cream
- 2 scallions, chopped
- 1/4 cup prepared salsa
- 8 lime wedges, for garnish
No Salt Seasoning and Pepper
Preheat to 400°F.
Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, about 8-10 minutes. Divide corn amongst the tortillas and sprinkle over the top. Bake an additional 1-2 minutes.
In a large frying pan up to medium-high heat, add oil. Season salmon with no salt seasoning and pepper. Cook until desired doneness. In a medium bowl, add the avocado, cilantro, sour cream, scallions and salsa; mix well.
To assemble, break up the salmon into pieces and divide amongst each tostada (corn tortilla). Serve with sour cream mixture to top each tostada and lime wedges.
