Salmon avocado tostadas
Rabu, 03 Juli 2019
INGREDIENTS
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 jalapeƱos, plus 2 tablespoons
pickling juice from the jar, divided
2 cups coleslaw mix (see Tip)
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)

METHODS
Position racks in upper and lower
thirds of the oven; preheat to 375°F.
Coat tortillas on both sides with
cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, needed about 12 to 14 minutes.
Combine salmon, avocado and jalapenos
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.
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.