Ingredients
* 8 6-inch corn tortillas
* Canola oil cooking spray
* 1 can boneless, skinless salmon, drained
* 1 avocado, diced
* 2 tablespoons minced pickled jalapeños
* 2 cups coleslaw mix or shredded cabbage
* 2 tablespoons chopped cilantro
* 1 15-ounce can black beans, rinsed
* 3 tablespoons fat-free sour cream
* 2 tablespoons prepared salsa
* 2 scallions, chopped
Preparation
1. Coat tortillas with cooking spray. Bake in a 375 oven until light brown (12 minutes)
2. Combine salmon, avocado and jalapeños in a bowl. Combine cabbage and cilantro in another bowl. Combine black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on 2 minutes.
3. Spread each tortilla with bean mixture and salmon mixture. Top with the cabbage salad.
