One of my favorite things about Cooking Light recipes is the number of vegetables they use. So if you are like me, and eat a little more than their recommended portion size you are still in fairly good shape because of the number of vegetables you are getting.
1/2 reduced-fat sour cream ( I used Greek Yogurt)
1/4 cup green salsa
1 cup corn (we used canned)
1/4 cup red bell pepper ( I used green because we had one, but red would have been more colorful)
1/4 cup red onion
1 1/2 tsp minced seeded jalapeno
1 cup peeled avocado, diced
2 tsp lime juice
1 1/2 lbs tilapia fillets ( we used less than a lb, two fillets, it was plenty)
1/3 cup yellow cornmeal
1 tablespoon oil
8 corn tortillas (the recipe has you broil the tortillas to crisp them up. I used store bought tostada shells, which are fried, I think if I had corn tortillas on hand I might try broiling them, but most likely I'd use the store bought again)
1 cup packaged angel hair slaw, (I used plain ole shredded cabbage)
Spray heated skillet with cooking spray, add corn, bell pepper, onion and jalapeno, sprinkle with salt and saute for 5 minutes.
mix sour cream and salsa.
Heat a pan with 1 tbls oil
Sprinkle fish with salt and pepper, dredge fish in corn meal
Add fish to skillet and cook about 3 minutes per side
If you were using corn tortillas, coat with cooking spray and place under broiler for 2 minutes on each side.
Put corn mixture, salsa mixture, cabbage and avocado in separate condiment bowls
Assemble tostada starting with cabbage, then adding corn mixture, then fish, then avocado, and top with salsa mixture.
We thought these were so fresh and yummy. I think we both would have liked the to be a little spicier, so next we might either add a little hot salt to the cornmeal mixture, add the jalapeno after the corn and peppers have been cooked so stays a little spicier, or buy the medium jar of salsa. I look forward to making it in the summer, when the peppers, and corn with be fresh.