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

3. Combine salmon, avocado and jalapenos in a bowl. Combine cabbage, and cilantro in another bowl.

4. 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.

5. 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.