Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1/2 cup reduced-fat sour cream
1/4 cup green salsa
1 cup yellow corn kernels
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 1/2 teaspoons minced seeded jalapeño pepper
3/4 teaspoon salt, divided
1 cup diced peeled avocado
2 teaspoons fresh lime juice
1 1/2 pounds tilapia fillets, cut into 2-inch pieces
1/4 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)
How to Make It
Combine sour cream and salsa.
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.
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.
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.
This was quite easy to make and we really liked how the flavors melded together. We ate these as tostadas and were prepared for the mess ... did not mind it a bit, as they were so yummy. I used shredded lettuce instead of the angel slaw. Worked great. Other than that, I made these exactly as written. Solid recipe.
Quick & easy. Made to recipe subbing halved shrimp for tilapia (because we had shrimp in the freezer) & skillet-warmed the tortillas. Being in complete agreement with Google ("how to eat a tostada: attempt to eat with hands; wipe food off your lap; attempt to eat with knife & fork; drink more margarita; do not eat tostada), we served as tacos.
This is a great recipe for a light weeknight dinner. Easy, quick and has lots of flavor. You can always add more jalapeno if you want to kick it up a notch. I used panko instead of cornmeal which I did not have in my pantry.
This was just so-so for us. We followed the recipe exactly. It was a bit difficult to eat as a tostada, as others have posted. It looks impressive plated that way, though. We had seconds & ate them taco-style, which was much easier. We love fish tacos & have been blown away by some CL recipes, so we expect a lot. This wasn't bad, but it wasn't fabulous & we've had other CL fish taco recipes that were better. We like all the ingredients, but the finished product just wasn't as flavorful as we had hoped.
I loved this recipe but I made a few changes based on what I had on hand. First I did not use tilapia. I used roasted left over chicken and plain yogurt instead of the sour cream. I will definately make it again and try the fish. Yum!
I didn't have sour cream or lime and I substituted whole wheat-flour tortillas, but this came out great! I used frozen summer corn and frozen homemade salsa for the corn mixture, plus jarred salsa, lemon juice and green onion for garnish. Will definitely make again!
I am always looking for new fish recipes that my kids will like and they loved this one. I used the stand and stuff tacos which were a bit messy, but the taste was great. I also added cilantro to the relish and might consider some black beans next time, but the recipe is fabulous as written.