Black Bean and Salmon Tostadas

Tostadas with a twist

8 corn tortillas

Canola oil cooking spray

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

1 avocado, diced

2 tablespoon(s) minced pickled jalapeños, divided

2 tablespoon(s) pickling juice from the pickled jalapeños jar

2 cup(s) coleslaw mix (see Tips & Techniques) or shredded cabbage

2 tablespoon(s) chopped cilantro

1 can(s) (15-ounce) black beans, rinsed

3 tablespoon(s) reduced-fat sour cream

2 tablespoon(s) prepared salsa

2 scallions, chopped

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 jalapeños 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.