Pickled jalapenos, 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.
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EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|8 6-inch corn tortillas||2 tablespoons chopped cilantro|
|Canola oil cooking spray||1 15-ounce can black beans, rinsed|
|1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained||3 tablespoons reduced-fat sour cream|
|1 avocado, diced||2 tablespoons prepared salsa|
|2 tablespoons minced pickled jalapeos, plus 2 tablespoons pickling juice from the jar, divided||2 scallions, chopped|
|2 cups coleslaw mix, (see Tip) or shredded cabbage||Lime wedges, (optional)|
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, 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.
Kitchen tip: Look for convenient preshredded cabbage-and-carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.
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