This is a quick way to make a tostada when time is short. Open a tin, mash some avocado, add some citrus and chilli and you’re ready to pile it on the crispy tostadas. Using smoked fish means no cooking. How perfect is that for mid-week?
BUTTERBEAN, AVOCADO AND SALMON TOSTADAS RECIPE
Makes 8
420g tin butter beans, drained
2 ripe avocados, mashed
2 Tbsp lemon or lime juice
1 green chilli, finely chopped
Salt and pepper, to taste
½ cup chopped coriander
300g hot-smoked salmon
8 crispy tostadas
1-2 Tbsp chilli oil
Lemon or lime wedges, to serve
- In a medium-sized bowl, place the butter beans and mash vigorously with a fork. Add the avocado, lemon or lime juice, chilli, salt and pepper. Fold through half the coriander.
- Spread generously on the tostadas. Top with some flaked fish, coriander and a drizzle of chilli oil.
- Squeeze with a little extra lemon or lime juice.
