Salmon and Corn Tostadas (12.02.15)

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  • 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.