Tilapia Tostadas with Roasted Corn Relish
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
These crisp tostadas have all the appeal of fish tacos, but the flat shape allows you to pile toppings high. Although we broil corn tortillas for the base, substitute flour tortillas, or use prepared shells, if you prefer.
How to Make It
Step 1
Combine sour cream and salsa.
Step 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.
Step 3
Preheat broiler.
Step 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.
Step 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.
You May Like
Served as tacos
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.
great weeknight dinner
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.
falljunelaker's Review
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.
kcnkate's Review
Really enjoyed this. It's a bit messy, but worth it. After crisping up my own fresh corn tortillas in the oven, I'll never go back to buying the pre-packaged kind.
ajvogt's Review
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!
missylc's Review
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!
mgk3ohio's Review
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.
Kate09's Review
Yummy, Easy, and filling! I love the crispy tortilla under the fish and toppings. A great recipe.
NMarie's Review
This is one of my husband's favorite recipes. They are quite messy but delicious. I like it as a tostada, but we have also eaten them as soft tacos.
Really tasty dinner!