Tilapia Tostadas with Roasted Corn Relish

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.

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.

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.

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

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.

I made this tonight with a friend and we really enjoyed it. We made it as a soft taco, as we have younger kids and figured it would be easier for them to eat that way. It was great as is, but I think next time I will add a little black beans to the corn relish, just cause I like black beans, especially with corn. I like how healthy this meal can be...whole wheat tortillas, lots of vegetables and fish. My kids LOVED it. Friend and I agree it would be a perfect summer meal.

Takes lots of ingredients and time, but well worth it! I found that i had to fry the fish in several batches. The corn salsa was a must. Very good!!

I have been a huge fan of CL for years. I was excited to see this recipe in my August edition, because I had always been on the lookout for a good fish taco recipe. We were not disappointed. They were excellent. Things I did different: used haddock instead of Tilapia, it was fresher at the market and I like a meater piece of fish; used Tortilla crumbs (found them in with the bread crumbs at the market) instead of corn meal; and chopped up some red cabbage instead of buying a package of slaw mix. Everthing else with the recipe was perfect. Would recommend to anyone.

I took this recipe to the Beach after getting it in my August issue --- I just "assumed" it would be good & bought fresh fish off a local market & OMG was I pleased!!! It was the best meal EVER!!! The flavors are blasting forward & the recipe was easy!!! I love Cooking Light anyways but DANG!!!

We really liked this recipe! I've been wanting to make fish tacos, so I used this recipe. Instead of the corn tortillas, I used whole wheat tortillas and we ate them like tacos. I also mixed the corn meal, salt and pepper in a large food storage bag and simply added the tilapia pieces to shake and coat. Easy clean up. Unfortunately, did not have slaw. I'm sure that would make it even better. Will definitely make again and one of those recipes you can easily tweak with other spices, herbs, etc.

I made this last night with a few changes, and I will not be making them again. We found them very difficult to eat (toppings kept falling off, etc.) and the taste wasn't worth the difficulty--nothing special. My boyfriend preferred to eat them with plain salsa verde instead of the salsa verde mixed with sour cream. I thought the roasted corn salsa was very good, especially with the avocado. I omitted the slaw and used 2 lbs. of tilapia and 12 tortillas. I found I had to broil the corn tortillas about 3 minutes before they were crispy. Overall it was an all right meal but too much trouble to eat, and I won't be making these again.

We've tried this recipe a couple of times now and each time it's been delicious! The first time I followed the recipe exactly, the second time we used whole wheat flour tortillas - we like it better this way. Great combination of flavors. The tilapia turns out wonderfully crisp and tasty. Perfect summer meal - highly recommend!

Yummy and pretty quick & easy. We enjoyed the flavors, although next time would also add some jalepeno seeds. I put the cornmeal in a ziptop bag & shook it for easy clean up. Also used napa cabbage vs bag b/c it was on hand. Tasted great!

We really enjoyed this recipe! I got a little creative with it, substituting left-over grass-fed hamburger taco meat & mushroom mixture for the fish. I did not use the slaw on the tostada's, and I cooked up a little extra corn, 1/2 a yellow pepper, the onion and some finely chopped pickled jalapeno instead of using a fresh pepper. The vinegar flavor of the pickling added a nice zing to the whole thing. I also substituted non-fat Fage Greek yogurt for the light sour cream -- it was perfect mixed with the fresh green salsa and dolloped on the top. This recipe was simple and yet really delicious -- it's definitely a keeper and would be a great one to use for a casual get-together with friends. I served it with a broccoli slaw salad on the side (a package of broccoli slaw, 1/2 cup of cranberries, 1/2 cup of chopped walnuts, 1 chopped apple and a dressing made from 2T light mayo, 2 T white wine vinegar, 4 T non-fat milk, 1 T of poppy seeds and 6 T of agave syrup or sugar).

This was really tasty. I added a little bit of chipotle powder and cilantro to the corn relish for some extra heat and flavor. I also used a little bit of panko bread crumbs because I didn't have any cornmeal on hand. The sauce was a great way to top this off. I will make these again.

My 7 and 9-yr old kids loved this. I used Dover Sole instead of Tilapia; grilled the tortillas instead of broiling; used fresh Colorado sweet corn. Wish I would have grilled the veggies as well. We loved every part of this dish and discussed how easily we could adapt it to grilled steak or chicken.

I used fresh white corn on the cob and omitted the avocado b/c it was not ripe enough. I will have to plan better next time. Either way, the salsa was amazing. The green salsa was very hard to find in the store but I did find an expensive brand- it was worth it! LOVED it with the sour cream. I wasn't crazy about the corn meal taste but my husband loved it and he is usually the picky one. Next time I'll add jalapeno seeds to make a little spicier.

Tasty and easy recipe. Family enjoyed how the flavors complemented each other. I altered the ingredients a bit: added Cilantro to the Corn Relish, made my own green salsa, used fresh corn tortillas rather than making tostadas.

These were really good! We made them as written, and they were tasty.

LOVED the flavor of this recipe! I used fresh white corn that I cut off the cob - incredible flavor! I will definitely make these again and again...for company or for a weeknight meal - really quick to prepare!