Position racks in upper and lower thirds of the oven; preheat to
375°F.
Coat tortillas on both sides with cooking spray. Place on 2 baking
sheets. Bake, turning once, until light brown, 12 to 14 minutes.
Combine salmon, avocado and jalapeños in a bowl. Combine
cabbage, cilantro and the pickling juice in another bowl. 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.
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.
|