This delicious recipe from the American Heart Association with pickled jalapeños, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.
1. 6 6-inch corn tortillas
2. Canola oil cooking spray
3. 1 6- to 7- ounce boneless, skinless wild Alaskan salmon, drained
4. 1 avocado, diced
5. 2 tablespoons minced, pickled jalapenos, plus 2 tablespoons pickling juice from the jar, divided
6. 2 cups coleslaw mix or shredded cabbage (see Tip)
7. 2 tablespoons chopped cilantro
8. 1 15-ounce can black beans, rinsed
9. 3 tablespoons reduced-fat sour cream
10. 2 tablespoons prepared salsa
11. 2 scallions, chopped
12. Lime wedges (optional)
Position racks in upper and lower thirds of the oven; preheat to 375 degrees F.
1. Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
2. Combine salmon, avocado and jalapenos in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
3. 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.
Look for convenient pre-shredded cabbage and carrot “coleslaw mix” near other prepared vegetables in the produce section of the supermarket.