Tilapia Tostadas with Roasted Corn Relish

26 Reviews
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Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield
4 servings
By Maureen Callahan
August 2009
RECIPE BY Cooking Light

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.

Ingredients

  • 1/2 cup reduced-fat sour cream
  • 1/4 cup green salsa
  • Cooking spray
  • 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)

Nutritional Information

  • Calories 470
  • Fat 17.1g
  • Satfat 4.3g
  • Monofat 7.6g
  • Polyfat 3.3g
  • Protein 40.4g
  • Carbohydrate 43.7g
  • Fiber 6.7g
  • Cholesterol 96mg
  • Iron 2.2mg
  • Sodium 610mg
  • Calcium 83mg

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.

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Ratings & Reviews

Really tasty dinner!

NMarie
April 02, 2017
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.

Served as tacos

allisonjessee
April 11, 2016
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

Elldee
April 22, 2015
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

cookinkatie
July 10, 2011
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

bostonsmaman
June 25, 2010
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

kcnkate
June 03, 2010
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

falljunelaker
March 18, 2010
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

bendercath
March 11, 2010
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

karenfar
March 04, 2010
Yummy, Easy, and filling! I love the crispy tortilla under the fish and toppings. A great recipe.

NMarie's Review

ShellyV
January 10, 2010
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.
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