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.
2 tablespoon Minced pickled jalapenos, plus 2 tablespoons pickling juice from the jar, divided
2 cup Coleslaw mix or shredded cabbage
2 tablespoon Chopped cilantro
15 ounce 1 can black beans, rinsed
3 tablespoon Reduced fat sour cream
2 tablespoon Prepared Salsa
2 Scallions, Chopped
Nutrition value
149
calories per serving
8 g Fat14 g Protein5 g Carbs4 g FiberOther
Current Totals
8 g Fat
14 g Protein
5 g Carbs
4 g Fiber
MacroNutrients
Carbs
5 g
Protein
14 g
Fiber
4 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
177 mg
Iron
3 mg
Vitamin A
349 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
75 mg
Vitamin B9
630 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
64 mg
Manganese
1 mg
Phosphorus
166 mg
Selenium
20 mcg
Zinc
1 mg
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
