Tilapia Tostadas with Roasted Corn Relish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup reduced-fat sour cream1/4 cup green salsaCooking spray 1 cup yellow corn kernels1/4 cup finely chopped red bell pepper1/4 cup finely chopped red onion1 1/2 teaspoons minced seeded jalapeño pepper3/4 teaspoon salt, divided 1 cup diced peeled avocado 2 teaspoons fresh lime juice1 1/2 pounds tilapia fillets, cut into 2-inch pieces1/4 teaspoon freshly ground black pepper 1/3 cup yellow cornmeal 1 tablespoon canola oil, divided 8 (6-inch) corn tortillas 1 cup packaged angel hair slaw Lime wedges (optional)
1. Combine sour cream and salsa.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeño, and 1/4 teaspoon salt to pan; sauté 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towels. Combine avocado and juice; toss gently. Stir avocado mixture into corn mixture.
3. Preheat broiler.
4. Sprinkle fish evenly with remaining 1/2 teaspoon salt and black pepper. Place cornmeal in a shallow dish; dredge fish in cornmeal. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add half of fish to pan; cook 3 minutes. Carefully turn fish over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining 1 1/2 teaspoons oil and fish.
5. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. Place 2 tortillas on each of 4 plates. Arrange 2 tablespoons slaw on each tortilla. Divide fish evenly among tortillas; top each serving with about 3 tablespoons corn relish and about 1 1/2 tablespoons sour cream mixture. Serve with lime wedges, if desired
Serving Size: makes 4 servings of two tostadoes each
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeño, and 1/4 teaspoon salt to pan; sauté 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towels. Combine avocado and juice; toss gently. Stir avocado mixture into corn mixture.
3. Preheat broiler.
4. Sprinkle fish evenly with remaining 1/2 teaspoon salt and black pepper. Place cornmeal in a shallow dish; dredge fish in cornmeal. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add half of fish to pan; cook 3 minutes. Carefully turn fish over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining 1 1/2 teaspoons oil and fish.
5. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. Place 2 tortillas on each of 4 plates. Arrange 2 tablespoons slaw on each tortilla. Divide fish evenly among tortillas; top each serving with about 3 tablespoons corn relish and about 1 1/2 tablespoons sour cream mixture. Serve with lime wedges, if desired
Serving Size: makes 4 servings of two tostadoes each
Number of Servings: 4
Recipe submitted by SparkPeople user NAPLESNANCY.
Nutritional Info Amount Per Serving
- Calories: 477.1
- Total Fat: 12.2 g
- Cholesterol: 100.5 mg
- Sodium: 252.7 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 1.3 g
- Protein: 37.8 g
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