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Tilapia Tostadas

Tilapia Tostadas
“Even my non-fish-loving family enjoys this recipe. It’s a winner in my book.” —Jennifer Kolb, Overland Park, Kansas
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 4 tilapia fillets (6 ounces each)
  • 1 tablespoon butter
  • 8 corn tortillas (6 inches)
  • 2 cups angel hair coleslaw mix
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime peel
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup sliced California Avocado

Directions

  • In a large resealable plastic bag, combine the flour, chili powder,
  • salt, pepper and garlic powder. Add tilapia fillets, one at a time,
  • and shake to coat.
  • In a large nonstick skillet over medium heat, cook fillets in butter
  • for 5-6 minutes on each side or until fish flakes easily with a
  • fork. Meanwhile, place tortillas on a baking sheet and spritz with
  • cooking spray. Broil 3-4 in. from the heat for 2-3 minutes on each
  • side or until crisp.
  • In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime
© Taste of Home 2013

2 of 2

Tilapia Tostadas (continued)

Directions (continued)

  • juice and peel. Cut fish into large pieces. On each tortilla, layer
  • coleslaw, black beans, fish and avocado. Yield: 4 servings.
Nutrition Facts: 2 tostadas equals 437 calories, 12 g fat (4 g saturated fat), 95 mg cholesterol, 659 mg sodium, 44 g carbohydrate, 7 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 3 starch, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013