- 8 small corn tortillas
- Cooking Spray
- 2 5oz canns boneless, skinless wild Alaskan salmon, drained
- 1 medium avocado, diced
- 2 tablespoons minced pickled jalapeƱos, plus 2 tablespoons pickling juice from the jar, divided
- 2 cups coleslaw mix (or shredded cabbage)
- 2 tablespoons cilantro
- 1 15-ounce can black beans, rinsed
- 3 tablespoons fat free sour cream
- 2 tablespoons prepared salsa
- 1 tbsp minced onions
- Lime wedges (optional)
- Preheat to 375°F.
- Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 10-12 minutes.
- Combine salmon, avocado and jalapeƱos in a bowl.
- Combine cabbage, cilantro and the pickling juice in another bowl.
- Process black beans, sour cream, salsa and onions 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.
Calories 285
Fat 4g
Sat Fat .5g
Cholesterol 40mg
Sodium 745mg
Potassium 169mg
Carbs 40g
Fiber 8g
Sugars 3g
Protein 23g
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