Wednesday, February 3, 2010

Tilapia Toastadas with Roasted Corn Relish

Another Successful Dinner night (with a speed bump along the way) let me explain...

Picture it. Me, apron clad in the kitchen whipping up a culinary masterpiece for my adoring husband, who happens to walk through the door with a bouquet of flowers (did I mention adoring?) I was broiling the toastadas, the last step before my dinner was complete when I noticed some steam coming out of the burner I was making couscous on. Hmm....I took the pot off the burner and I didn't stop. Then my light bulb went off....the toastadas! Boom! Oven opens, the kitchen fills with smoke and the smoke alarm goes off, awesome, my toastadas are char, ruined!

That being said after a quick fix involing opening every window and turning on evey fan in the apartment and heating up some leftover tortillas in the toaster oven we had a fantastic meal. We ate the talipia more "soft taco style" and they were delicious! The sour cream-salsa verde mix really adds to the meal. 'Ole!

Talipia Tostadas

Tilapia Toastadas with Roasted Corn Relish
source:Cooking Light

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. (Don't forget about them like I did!) 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.

No comments:

Post a Comment