Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: brown rice cooked with diced tomatoes and onions or salsa.
1/2 tablespoon Minced pickled jalapenos, plus 2 tablespoons pickling juice from the jar, divided
1/2 cup Coleslaw mix or shredded cabbage
1/2 tablespoon Chopped cilantro
3.75 ounce 1 can black beans, rinsed
3/4 tablespoon Reduced fat sour cream
1/2 tablespoon Prepared Salsa
1/2 Scallions, Chopped
Nutrition value
149
calories per serving
8 g Fat14 g Protein5 g Carbs4 g FiberOther
Current Totals
Fat
8g
Protein
14g
Carbs
5g
Fiber
4g
MacroNutrients
Carbs
5g
Protein
14g
Fiber
4g
Fats
Fat
8g
Vitamins & Minerals
Calcium
177mg
Iron
3mg
Vitamin A
349mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
3mg
Vitamin B6
75mg
Vitamin B9
630mcg
Vitamin B12
0mcg
Vitamin C
35mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
64mg
Manganese
1mg
Phosphorus
166mg
Selenium
20mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment