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8 6 inch corn tortillas
Canola oil cooking spray
1 6-7 oz boneless skinless wild Alaskan salmon drained
1 avocado diced
2 tbls minced pickled jalapeños plus 2 tbls pickling juice from the jar divided
2 cups coleslaw mix or shredded cabbage
2 tbls chopped cilantro
1 15- oz can black beans rinsed
3 tbls reduced fat sour cream
2 tbls prepared salsa
2 scallions chopped
Lime wedges
Four servings
2 tostadas each
active time 25 minutes
total time 25 minutes
Position racks in upper and lower thirds of oven. Preheat to 375
2. Coat tortillas with cooking spray both dudes. Place on 2 baking sheets. Bake turn once until light brown.
3. 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 food processor until smooth. Transfer to a microwave safe bowl cover and microwave on high until hot about two minutes.
4. To assemble tostadas spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad served with lime wedges if desired.
Nutrition
Per serving 319 cal 11 g fat 2 g saturated 6 g monosaturated 16 mg cholesterol 43 g carbohydrates 16 g protein 12 g fiber 352 mg sodium 670 mg potassium
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 kdm107
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