Fish Tostadas

The challenge: Going beyond the taco
The problem: Addiction
The solution: Trying a healthier version
Today's secret ingredient(s):  Corn Guacamole

When one thinks of Mexican food, the first thought that comes to mind is delicious, yummy, spicy dishes...then slowly gravitates to counting carbs and calories and calling it the "cheat day".
So if you are in the mood for Mexican, want to keep it simple and healthier, yet make it tasty and fun to eat (as Mexican food usually is), then try this simple and delicious twist to traditional Mexican tostadas. This, foodies are my famous Fish Tostadas.

Usually used as the base for a dish, like tacos; Tostadas are corn tortillas that have been toasted or deep fried. Ok, not the most healthy starting point, but I believe with Mexican is more about healthy eating than dieting, and that is a big difference. In your regular grocery store, right next to the "old el paso" kinda tacos, you will find a variety of the tostadas. I tend to default to the jalapeño ones because they add a very slight kick to the dish. Since I am not good at handling spice, this kind ensures I have the perfect balance on my dish without having to add any spice to it at all.

Aside from the tostada, all you will need to prep is the fish, the corn guacamole and the cilantro-cream sauce. Its a 3 topping tostada that will cut down your cooking time by half.

The first topping to prep is your guacamole, the following are ingredients you will need (makes 4 servings):
  • 2 ripe avocados
  • 1 handful of cilantro
  • 1 corn
  • 1/2 yellow onion
  • 1 lime
  • 1 tomato
  • Salt and pepper to taste
In a food processor add peeled avocado, cilantro, onion, lime juice, tomato and salt pepper, then blend until consistency is saucy enough but not too liquid. Tops 5-6 pulses. Separately in a skillet add oil until hot, then add corn kernels and season with salt and pepper, let the corn fry until brown or for at least 12 mins. Remove and let it cool down. Once corn is at room temperature add to guacamole mixture (including oil from skillet) and mix.

Next tostada topping to make is the white fish.

Using a buttery-type white fish like black cod or halibut, take a skillet, add EVOO (extra virgin olive oil) and fry fish in it, add salt and pepper to taste. As the fish cooks, drizzle drops of lime juice from a lime and add dill to taste. Let it cook for another 5-7 mins and remove from heat.

The last topping and the pièce de résistance of this meal, is the cilantro-cream sauce. To make it you will need:
  • 1 cup of fat free sour cream
  • 1 handful of cilantro
  • 1/2 lime
  • salt and pepper

In a mixing bowl, add the sour cream, cilantro, lime juice and salt and pepper. Mix well, then taste the sauce. If the sauce is too acid, you need to add more sour cream. If on the other hand is too creamy and tastes just like sour cream, well more lime juice and cilantro will do the trick. Since every palate is different, the key here is to make a sauce you truly like.

Once all ingredients are complete and ready to indulge in, serve and have you and your guests start the party by having fun assembling this delicious meal. I recommend starting by spreading the cilantro-cream sauce on the tostada, then adding the fish and lastly adding the corn guacamole mixture. It tends to work very nicely.

Until next time Foodies!

Buen Provecho,
Foodies Inc.
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