Spicy Taco Salad

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Four 6-inch corn tortillas, preferably white, cut into 1/4-inch thick strips

4 tablespoons vegetable oil

2 1/2 teaspoons taco seasoning

Kosher salt

2 tablespoons chopped pickled jalapenos, plus 3 tablespoons brine

Two 15-ounce cans black or pinto beans (or a mix), rinsed and drained

One 14-ounce bag coleslaw mix

2 cups loosely packed and roughly chopped fresh cilantro

1 cup shredded Cheddar

2 medium tomatoes, chopped

1/2 small red onion, finely chopped

1/3 cup sour cream (optional)