That's right. I'm continuously eating less meat. I don't consider fish a meat, while some of you may be yelling at me right now that it is a meat! Well, it's low calorie and light. Have I told you I'm a fish lover? Ironically, I don't know how to fillet fish. That's my next goal- learn how to fillet fish!
There are many good fish/seafood recipes I'd like to get my hands on. This tostada was one of them. Keith was more excited than me when I told him I was going to try this recipe. Why? He loves Mexican food...It worked out well for both of us at least - - "win-win meal" We have been adventurous at taco trucks lately. I thought it was time for me to get my cook on with this recipe. Yippee!
You would be sick of me if I told you the recipe was inspired by the Cooking Light Magazine - Best recipes 2010 again...please don't...I guarantee this is a good stuff and worth trying.
For Seattlelites, where do you usually get fresh seafood from? I can't seem to find a place to get it. I usually go to Uwajimaya Japanese Market for good fish and seafood. If you know of a place in the Bellevue area, please do let me know!
Lazaro Cooks blog mentioned a sustainable fish and it is Tilapia! If you'd like to know why and find out about it, please check out his post here. The original recipe uses tilapia but at the market that day tilapia fillets weren't available, so I used cod instead. You can use any kind of white fish you like or whatever is available that day. A good thing about this recipe that you can adapt it to make your own fish tacos and that's what I'm going to do by changing corn relish to some other fruit salsa like mango, for example.
Cod Tostadas with Corn RelishYield: 6
Corn Relish Ingredients:1/2 cup reduced-fat sour cream
1/4 cup green salsa
1 cup yellow corn kernels
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 1/2 teaspoon minced seeded jalapeno pepper (about 1 pepper but I used 2 jalapeno peppers!)
3/4 teaspoon salt, divided
1 cup diced peeled avocado
2 teaspoons fresh lime juice
Cod Fillet Ingredients:1 1/2 lbs cod fillets, cut into 2-inch pieces
1/4 teaspoon ground black pepper
1/3 cup yellow cornmeal
1 tablespoon canola oil, divided
8 (6-inch) corn tortillas
1 cup packaged angel hair slaw or you can shred cabbage, carrots, and red cabbage yourself
- Combine sour cream and salsa and set aside
- Heat a large skillet over medium-high heat. Add corn, bell peppers, onion, jalapeno, and 1/4 teaspoon salt. Saute for about 5 mins and stir occasionally. Remove from heat.
- Combine avocado and lime juice; toss gently. Mix avocado into corn mixture
- Preheat broiler
- Sprinkle fish evenly with 1/2 teaspoon salt and black pepper. Place cornmeal in a wide shallow dish; dredge fish in cornmeal.
- Heat oil in pan over medium-high heat. Add fish and cook 3 mins on each side or until it flakes easily when tested with a fork - or to desired degree of doneness.
- Coat both sides of the corn tortillas with cooking spray or brush with olive oil. Arrange tortillas in a single layer on baking sheets; broil 2 mins on each side or until crisp. (Check often because it's burnt easily. Don't forget you are broiling them! I burnt them before...thumbs down)
- Place tortillas on a serving plate. Arrange slaw on each tortilla. Divide fish evenly among tortillas; top each serving with corn relish and sour cream mixture.
- Serve with lime wedges if desired