Black Bean & Salmon Tostada

• 8 corn tortillas
• cooking spray
• 1 (7 ounce) can boneless skinless salmon, drained
• 1 avocado, diced
• 2 tablespoons pickled jalapeno peppers, minced
• 2 tablespoons pickled jalapeno pepper juice, from the jar
• 2 cups packaged coleslaw mix or 2 cups cabbage, shredded
• 2 tablespoons cilantro, chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 3 tablespoons sour cream
• 2 tablespoons salsa
• 2 scallions, chopped
• lime wedge (optional)

1. Position racks in upper and lower thirds of the oven; preheat oven to 375F
2. Coat tortillas on both sides with cooking spray.
3. Place oiled tortillas on 2 baking sheets.
4. Bake, turning once, until light brown, 12 to 14 minutes.
5. Combine salmon, avocado, and jalapenos in a bowl.
6. Combine cabbage, cilantro, and the pickling juice in another bowl.
7. Process black beans, sour cream, salsa, and scallions in a food processor until smooth; transfer to a microwave-safe bowl.
8. Cover and microwave on High until hot, about 2 minutes.
9. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and then top with the cabbage salad.
10. Serve with lime wedges, if desired.

corn tortillas, cooking spray, boneless skinless salmon, avocado, jalapeno peppers, pepper juice, cabbage, cilantro, black beans, sour cream, salsa, scallions, lime

Taken from www.food.com/recipe/black-bean-salmon-tostada-413719 (may not work)