Black Bean and Salmon Tostadas PT25M https://img5.recipesrun.com/201907/2019/1104/24/c/393230/300x200x90.jpg Pickled jalapenos, 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. 4 servings Ingredients: Lime wedges (optional) 2 scallions, chopped 2 tbsp. prepared salsa 3 tbsp. reduced-fat sour cream 1 15-ounce can black beans, rinsed 2 tbsp. chopped cilantro 2 cups coleslaw mix (see Tip) or shredded cabbage 2 tbsp. minced pickled jalapeños, plus 2 tablespoons pickling juice from the jar, divided 1 avocado, diced 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained Canola oil cooking spray 8 6-inch corn tortillas