Blackened Salmon Tostadas

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Blackened Salmon Tostadas with Mango Corn Salsa are a healthy dinner that comes together in under 20 minutes with under 350 calories.

324 CAL 48g CARBS 7g FAT 23g PROTEIN
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Blackened Salmon Tostadas with Mango Corn Salsa made with flaky salmon, a homemade blackening seasoning, black beans, and the most delicious mango and corn salsa for a quick and healthy meal that’s ready in twenty minutes.

After spending some time with a group of friends this past weekend, we inevitably started talking about food, as we almost always do. Everyone seemed to be thinking the same thing - why does it feel so hard to make dinner right now?

Personally, I blame the craziness of back to school and the end of summer. After a couple of months of calling take-out or ice cream dinner, it seems that everyone is struggling to get back into a dinner routine. Believe me, I am right there with you.

But don't worry, there's a solution. First is the hard part, putting on our big girl (or boy) pants and getting back in the kitchen. It feels tough the first night, but then it feels great. There is nothing better than getting back into a routine and feeling good about the food you are feeding yourself and your family.

The second part, lucky for us, is simple - arming yourself with quick, easy, and healthy meals like today's Blackened Salmon Tostadas. They are exactly the thing to wake up your taste buds during the week and get you excited about being back in the kitchen.

Plus with the help of some delicious salmon frozen salmon (you can also swap in fresh), they are ready in 20 minutes.

Here is what we are working with for this recipe! It all starts with the fish, which is the most important part. It can be difficult, and sometimes expensive, to find fresh fish all year round.  Luckily it's really easy to find frozen salmon in the grocery store so you can make this recipe with either. 

Now on to the recipe! To kick things up a notch, we are going to create a simple homemade blackening rub for the fish and zucchini that will add plenty of smoky, spicy flavor to the fish. This gets added directly to the fish before it goes in the oven so that when it's done, it is ready to go. 

While the fish is cooking, you have plenty of time to get everything else going. Start by whipping up the mango corn salsa. Season it up with plenty of lime juice and throw in some jalapenos if you like things spicy.

Then crack open a can of black beans and give them a good rinse. Heat them up if or if it's a warm night, and leave them at room temperature. Finally, don't forget to crisp up your tostadas by placing your corn tortillas in the oven with the salmon during the last 6-8 minutes of cooking.

When the salmon comes out, you are ready to assemble your tostadas. Break up the salmon and layer everything on the baked tortillas. Add some fresh avocado, cabbage slaw, extra lime juice, and fresh jalapenos if you like. That's it! Dinner is ready and everyone is eating happily.

Plus you are a kitchen hero for getting back in the kitchen and getting a delicious meal on the table.

The Recipe
Salmon tostadas with blackened salmon, zucchini, veggies, and cheese on a crispy tortilla.

Blackened Salmon Tostadas

324 CAL 48g CARBS 7g FAT 23g PROTEIN
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  • 4 corn tortillas
  • 1 lb salmon (fresh or frozen)
  • 1 tbsp olive oil
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. black pepper
  • 1 zucchini, chopped
  • 1 cup canned black beans, rinsed and drained
  • 1 mango, diced
  • 1 ear corn, cut off cob (about 2/3 cup)
  • 1/2 cup red pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, diced
  • 1 lime, juice (more to taste)
  • Salt and pepper

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Preheat the oven to 400 degrees. Stir together the olive oil, cumin, paprika, chili powder, garlic powder, onion powder, and pepper.


Spray a baking sheet with cooking spray. Place the salmon filets on the baking sheet and drizzle with half of the spice mixture. Toss the remaining spice mixture with the zucchini and place on the baking sheet.


Cook for 14-16 minutes until salmon (adjust based on thickness of salmon fllets) is cooked through and zucchini are tender. During the last 6-8 minutes of cooking, place the corn tortillas in the oven directly on the oven rack to create your baked tostadas. Watch carefully to make sure they don't burn. They are ready when they are nice and crispy, like a tortilla chip.


Meanwhile, make the mango salsa by combining the mango, corn, red pepper, red onion, cilantro, lime juice, cumin, salt, and pepper.


Assemble the tostadas by layering on the black beans (warmed or room temperature), salmon, zucchini, and topping everything with the mango salsa. For some extra kick, add some sliced or diced jalapenos on top.

Nutritional Facts
Serving Size: 1 tostada
Amount Per Serving
Calories 324
Calories from Fat 69
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 35mg
Sodium 583mg
Total Carbohydrate 48g
Dietary Fiber 10g
Sugars 18g
Protein 23g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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