It was a use up the veggies and frozen tilapia night. This turned out messy but quite tasty. The green salsa wasn't very spicy, so I added siracha on top at the end. I'm not huge on spicy things. Siracha actually burns my mouth. But this needed a bit of a kick. I usually burn tortillas when I cook them, but this broil method worked great! Thanks to myrecipes.com for the recipe!
Serves 4 (2 tostadas each)
- 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)
- Siracha for added spiciness
1. Combine sour cream and salsa.
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.
3. Preheat broiler.
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.
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 and drizzle with siracha, if desired.