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INGRIDIENTS:

• 8 6-inch corn tortillas
  Canola oil cooking spray
  1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
  1 avocado, diced
  2 tablespoons minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided
  2 cups coleslaw mix (see Tip) or shredded cabbage
  2 tablespoons chopped cilantro
  1 15-ounce can black beans, rinsed
  3 tablespoons reduced-fat sour cream
  2 tablespoons prepared salsa
  2 scallions, chopped
  Lime wedges (optional)

INSTRUCTION:

• 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.