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Tilapia Tostadas Recipe

Tilapia Tostadas Recipe

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

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)
  • Cooking spray
  • 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 avocado, thinly sliced

Directions

  • 1. 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.
  • 2. 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.
  • 3. In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and peel. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado. Yield: 4 servings.

Nutritional Facts

2 each: 437 calories, 12g fat (4g saturated fat), 95mg cholesterol, 659mg sodium, 44g carbohydrate (3g sugars, 7g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 3 starch, 1-1/2 fat.

Reviews for Tilapia Tostadas

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MY REVIEW
HoMiPa User ID: 6718919 132491
Reviewed Sep. 12, 2013

"Made some substitutions - I used a 2lb bag of frozen Whiting fillets, because that's what I had in my freezer - there was enough of the coating mix to coat all of the 9 fillets in this bag. Instead of mixing up the coleslaw recipe, I bought pre-made coleslaw from the deli counter - the kind that is chopped up real fine. I added corn, deleted avocado - simply because I had leftover corn in the fridge, and no avocado. I sprinkled a bit of lime juice on each one after it was assembled. I used white corn tortillas, and broiled them as stated, but I think in the future I will find a different way to 'crisp' them. This was my first try of any sort of fish taco dish. It has just been something I've avoided, not being a big fish eating fan. I loved it and will make them again!"

MY REVIEW
xmeomen2000 User ID: 7210611 191376
Reviewed Apr. 18, 2013

"My children and I absolutely loved the fish tostadas. We have never made anything like this and the flavors complemented each other. Definitely will make again!"

MY REVIEW
lilsarah21 User ID: 4846631 178847
Reviewed Apr. 10, 2012

"One of our favorites! We tried it last time with Whole Grain Taco Shells in stead of a tostada shell. You couldn't fit as much filling into the shell but is was easier to eat."

MY REVIEW
Bythe Lake User ID: 3152701 212442
Reviewed Mar. 1, 2012

"We really like this recipe! As usual after making these as directed, the next time I made these, I substituted fish sticks for the tilapia fillets, sprayed oil onto them, added a good dusting of chili powder, garlic salt, and pepper and baked them @ 425 degrees until crisp, about 7 minutes. Used pre-made tostadas instead of the corn tortillas as they are already made for you. I didn't have coleslaw mix, so I thinly sliced a half of a small head of cabbage. I didn't rinse my black beans as they were flavored with jalapeno peppers. This has been added to our once a month eats."

MY REVIEW
danarenee User ID: 1388814 191374
Reviewed Sep. 13, 2011

"Fast & easy-especially when you have ready-made tostada shells on hand! Might give it a try on regular corn tortillas."

MY REVIEW
WeRead User ID: 5798735 194415
Reviewed Jul. 17, 2011

"The whole family loves this. We've also used tortillas and hard taco shells. Made it many times!"

MY REVIEW
ruthi01 User ID: 5820398 191371
Reviewed Apr. 15, 2011

"Yum...these were great!"

MY REVIEW
scrapo User ID: 2908723 192975
Reviewed Mar. 20, 2011

"turned out great! I wasn't sure if I was supposed to use the hard or soft tortillas so I used the hard corn tortillas and they were great."

MY REVIEW
KathiHudson User ID: 4245260 116465
Reviewed Mar. 17, 2011

"Yummy!"

MY REVIEW
loricconley User ID: 1610091 178803
Reviewed Mar. 3, 2011

"These were fabulous. I liked them so much, I made them two days in a row. Delicious!!!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.