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      Black Bean and Salmon Tostadas


      8 6-inch corn tortillas

      Canola oil cooking spray

      1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained

      1 avocado, diced

      2 tablespoons minced pickled jalapeos, plus 2 tablespoons pickling juice from the jar, divided

      2 cups coleslaw mix or shredded cabbage

      2 tablespoons chopped cilantro

      1 15-ounce can black beans, rinsed

      3 tablespoons reduced-fat sour cream

      2 tablespoons prepared salsa

      2 scallions, chopped

      Lime wedges (optional)

      Method of Preparation:

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

      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 jalapeos 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.