Save steps at dinnertime by making the sour cream mixture and the corn salsa ahead of time.
Oxmoor House JANUARY 2005
Combine sour cream and 2 tablespoons lime juice. Cover and chill.
Place a large nonstick skillet over medium heat. Add corn; sauté 3 to 4 minutes or until corn is lightly browned. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Toss gently. Cover and chill.
Add 1 tablespoon oil to pan. Place over medium heat. Add sliced onion; sauté 3 to 4 minutes or until onion is crisp-tender. Add bell pepper; cook 2 to 3 minutes or until pepper softens. Stir in 1/4 teaspoon salt; transfer to a bowl.
Heat tostada shells according to package directions; keep warm.
Combine fish, 1 1/2 teaspoons oil, 1 1/2 teaspoons lime juice, chili powder, cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large zip-top plastic bag. Toss gently. Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork. Flake fish.
Top each tostado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.
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