Tilapia Tostadas w/ Roasted Corn Relish, Cooking Light, Aug 2009, 114

TASTE: Very Good
PREP: Medium
REPEAT: Yes.

Liana didn't want to try this one but both her and Riley ate it all up. The older boys weren't around to try it. The recipe calls for the tilapia to be dredged in cornmeal but I didn't have it because I couldn't get it fresh. I refuse to buy it enriched on the shelves so I used pecans for the breading. They were in the freezer so I just threw some into a coffee grinder and ground them up. I added a little ground flour that was in the freezer with the ground pecans. It ended up being a great blend.

For tostadas I had some homemade whole wheat flour tortillas and some corn ones that I put in the broiler of the toaster oven. The recipe calls for tortillas sprayed with oil and toasted in the broiler. Layered with finely shredded cabbage, pan fried (in this case pecan crusted) tilapia chunks, roasted corn salsa (corn, red bell pepper, red onion, jalepeno and onion) mixed with avocado and lime juice. All of this is topped with sour cream mixed with salsa verde.

Overall it was a pretty easy dish to make and it looked like a dish you might get at a nice restaurant. Nice change of mexican fare for us and I will likely repeat this one.