Saturday, April 10, 2010

Tilapia Tostadas with Roasted Corn Relish

Even though this is a tostada recipe, I decided to make it into a taco recipe. Tostadas would simply be too messy for us, and I really love fish tacos. The XX Fish Tacos at On the Border are declared one of the most unhealthy restaurant foods ever, and yet I love them so very dearly. So I adapted this to be tacos, simply by forgoing the tostada part and serving it all in a flour tortilla. It was all very good. The fish was flaky and not too fishy-tasting, nicely seared in the pan. The corn relish is AMAZING and we ate the leftovers with a spoon. The tacos as a whole were very good and we really liked them. We agreed that we'd like to keep looking for another recipe, but this was a great one to start off with.

taco

Tilapia Tostadas with Roasted Corn Relish
Cooking Light, August 2009

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)

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, if desired.

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