Crispy Fish Tostadas w/Cabbage Slaw -

Crispy Fish Tostadas w/Cabbage Slaw

(8) corn tortillas (6 in. diameter)
(6 to 7 oz. can) boneless, skinless wild Alaskan salmon, drained
(1) avocado, diced
(2 Tbsp.) pickled jalapeños, minced (plus 2 Tbsp.) pickling juice from the jar, divided
(2 cups) coleslaw mix or shredded cabbage
(2 Tbsp.) cilantro, chopped
(15 oz. can) black beans, rinsed
(3 Tbsp.) reduced-fat sour cream
(2 Tbsp.) prepared salsa
(2) scallions, chopped
Lime wedges

Dinner

Crispy corn tortillas topped with creamy black beans, spicy salmon and a crisp cabbage slaw.

About 10 minutes

About 15 minutes

1Position oven racks to highest and lowest position and preheat oven to 375°F.
2 Spray both sides of tortillas with canola oil cooking spray, place 4 on each baking sheet and bake 12-14 minutes, turning once.
3Meanwhile, in a large bowl, combine salmon, avocado and jalapeños; set aside. In another bowl, combine cabbage, cilantro and pickling juice, set aside.

4Add black beans, sour cream, salsa and scallions to a food processor. Process until smooth, then place into a microwave-safe bowl, cover and microwave on High for 2 minutes.

5Top each crisp tortilla with beans, salmon and cabbage slaw. Squeeze lime juice over the top and serve.

Serving Size: 2 tostadas

Amount Per Serving:

Recipe Category: Dinner

Recipe Subcategory: Tacos and Quesadillas

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

Vegetarian/Allergen Info: Contains Fish, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.