Black Bean and Salmon Tostadas


8 (6-inch) corn tortillas

Olive oil cooking spray

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

1 avocado, diced

2 Tbsp minced pickled jalapeños, plus 2 Tbsp pickling juice from the jar, divided

2 cups coleslaw mix or shredded cabbage

2 Tbsp chopped cilantro

1 (15-ounce) can black beans, rinsed

3 Tbsp reduced-fat sour cream

2 Tbsp prepared salsa

2 scallions, chopped

Lime wedges (optional) 


  1. Position racks in upper and lower thirds of the oven; preheat to 375 degrees.
  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 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.
  4. To assemble tostadas, spread each tortilla with bean mixture and salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.