Your go-to weeknight dinner cheat just arrived. You can make a tostada out of basically any ingredients as long as you start with a crisped tortilla. Start with 6-inch whole-grain corn tortillas instead of flour, and you'll save about 30 calories and 200mg sodium. Then just top with this fun flavor combo, and crunch. They're the perfect build-your-own superfast fare--so healthy and delicious, you'll want two.
1 6-inch whole-grain corn tortilla
2 ounces pan-seared tilapia
1/4 cup sliced avocado
2 tablespoons fresh cilantro
2 small radishes, thinly sliced
How to Make It
Bake tortilla on oven rack at 350° for 8 to 10 minutes or until crisp. Top with tilapia, avocado, cilantro, and radishes.
The Baja Fish and Avocado was a snap to put together and very tasty! Instead of the Tilapia, we substituted fresh Atlantic Cod lightly grilled on the Weber with a little salt, pepper and Old Bay. It's easy to "warm" the tostadas on the gas grill, too while you're cooking the fish. Keep time on the grill very short for the tortillas, 30 seconds to a minute on each side produced lovely grill marks and a few yummy crispy bubbles.Couldn't resist adding a few canned black beans (rinsed), too. Calorie count went up just slightly, but the added protein was a welcome taste. Even though the recipe calls for 6" tortillas, the 8" folds over nicely and we already had whole grain wraps on hand. Please don't judge me for adding that sprinkle of Romano cheese! Added a light drizzle of Bolthouse Cilantro Avocado Yogurt Dressing on one serving just to experiment. A tablespoon is only 20 calories... tasty and adds some needed moisture. The radish slices are brilliant and add a zippy crunch to the fish and avocado.Bottom line, consider giving this recipe a whirl. It's super easy and a really special treat. Two prepared tostadas each were perfect for my gang. This recipe from Cooking Light goes in my MyRecipe favorites!