Pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.
- 8 6-inch corn tortillas
- 1 6- to 7-ounce can wild Alaskan salmon, boneless, skinless; drained
- 1 avocado, diced
- 2 tablespoons pickled jalapeños, minced, plus 2 tablespoons pickling juice from the jar, divided
- 2 cups coleslaw mix, or shredded cabbage
- 2 tablespoons cilantro, chopped
- 1 15-ounce can black beans, rinsed
- 3 tablespoons reduced-fat sour cream
- 2 scallions, chopped
- 2 tablespoons prepared salsa
- lime wedges, optional
- canola cooking spray
- Step 1
- Position racks in upper and lower thirds of the oven; preheat to 375°F.
- Step 2
- Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
- Step 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.
- Step 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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