Categories: Fish, Mexican

Ingredients

• 4 6-inch corn tortillas
• Canola oil cooking spray
• 1/2 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
• 1/2 avocado, diced
• 1 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
• 1 cups coleslaw mix (see Tip) or shredded cabbage
• 1 tablespoons chopped cilantro
• 1/2 15-ounce can black beans, rinsed
• 2 tablespoons reduced-fat sour cream
• tablespoons prepared salsa
• 1 scallions, chopped
• Lime wedges (optional)

Directions

1. Position racks in upper and lower thirds of the oven; preheat to 375°F.

2. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.

3. Combine salmon, avocado and jalapeños in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.

4. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.

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