f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Tilapia Tostadas with Corn & Avocado Salsa http://www.freesearchenginesubmission.infoher-libido.com

Monday, September 28, 2015

Tilapia Tostadas with Corn & Avocado Salsa

You may need to find yourself a bib to eat these.  They are worth every messy bite you take.  Piled high with veggies and fish you have your meal in these little packages.  You want to figure one fish filet for each tostada and two tostadas per adult.  With that in mind you can adjust how much you get out to use.  There are a few components to coordinate, because you want it all ready to eat at the same time.  It can be done and you can be eating these crunchy, messy, yummy tostadas tonight!


Tilapia Tostadas with Corn & Avocado Salsa

1 cup corn 
1/4 diced red bell pepper
1/4 diced onion
2 tsp. minced pickled jalapeno
1/4 tsp. salt
1 avocado, peeled and diced
2 tsp. lime juice (you can use lemon if you want)
1 tilapia filet for each tostada
buttermilk (you can use another milk you have one hand)
organic stone ground cornmeal
ground flax seed
corn tortillas (two per adult)
shredded cabbage (you can use preshredded coleslaw mix)

To Make the Salsa:  Heat a nonstick frying pan over medium high heat.  Add the corn, bell pepper, onion, jalapeno and salt. Allow to saute, stirring occasionally, until onion is tender and you start to get some browning on the corn.  Put the avocado in a bowl and pour the lime juice over it.  Toss together to make sure avocado is covered with juice.  Add the corn mixture to avocado and toss gently to combine.

To Cook Tilapia:  Rinse the fish and pat dry.  Cut filets in three or four pieces.  Place milk in a shallow dish.  Mix equal parts cornmeal and ground flax seed in another shallow dish.  Coat fish with buttermilk and then dredge in cornmeal mix.   Fry in a hot pan with a small amount of coconut oil three to four minutes each side.  Salt and pepper both sides of fish while frying.

Tortillas:  You want them crisp.  To do a small number you can place them in a nonstick frying pan at medium high heat for one to two minutes each side or until crisp.  For a large number the easiest way is to brush them with melted coconut oil or safflower oil.  Arrange then on a broiler pan and broil one to two minutes each side or until crisp.

Now you can put them together!  Place a 1/4 to 1/3 cup of the shredded cabbage on a tortilla.  Top with tilapia pieces and a spoonful of the salsa.  Eat!

If you would like a creamy element to these, try a dollop of chipotle cream from my Sep. 11th post.  Have a good week and have fun in the kitchen!

1 comment:

  1. 3 Researches SHOW How Coconut Oil Kills Fat.

    This means that you literally burn fat by consuming Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from big medical journals are sure to turn the conventional nutrition world around!

    ReplyDelete