Salmon Tostadas

These were delicious and fun to make, and since I am supposed to be eating more fish, it was a good way to get salmon in there without tasting it too much

Black Bean and Salmon Tostadas

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 (skipped this, pregnancy stomach didn't like this idea)
2 tablespoon(s) pickling juice from the pickled jalapeños jar (skipped this, pregnancy stomach didn't like this idea)
2 cup(s) coleslaw mix 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

Directions

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 (blech, skipped those) in a bowl. Combine cabbage, cilantro, and the pickling juice (again, skipped this)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.

Carb Servings: 2 starch, 1 1/2 lean meat, 1 1/2 fat. Carbohydrate Servings: 2. Nutrition Bonus: Vitamin C (60% daily value), Folate (27% dv), Potassium (19% dv), Iron (18% dv), source of omega-3s.

I thought they were good, Chris thought they needed a kick, so added a bunch of jalapenos on top as "garnish". I suppose if your stomach is up to it, I wouldn't skip that step.