Ingredients:

• 8-6 inch corn tortillas

• Olive oil

• 1 6-7 oz can boneless, skinless, wild Alaskan Salmon, drained

• 1 avocado, diced

• 2 tablespoons minced jalapenos

• 2 cups coleslaw mix

• 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)

Directions:

1. Position racks in upper and lower thirds of the oven: preheat to 375 degrees F.

2. Lightly brush tortillas with olive oil. Place on 2 baking sheets.

3. Bake, turning once, until light brown, 12 to 14 minutes.

4. Combine salmon, avocado and jalapenos in a bowl.

5. Combine cabbage, and cilantro in another bowl.

6. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl.

7. Cover and microwave on High until hot, about 2 minutes.

8. To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad.

9. Serve with lime wedges, if desired.