Tilapia Tostadas with Roasted Corn Relish

By Cookie67

Ingredients

• 1/2 cup reduced fat sour cream
• 1/4 cup green salsa
• Cooking Spray
• 1 cup yellow corn kernels
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1 1/2 tsp minced seeded jalapeno pepper
• 3/4 tsp salt, divided
• 1 cup dices peeled avocado
• 2 tsp fresh lime juice
• 1 1/2 pounds tilapia fillets, cut into 2-inch pieces
• 1/4 tsp freshly ground black pepper
• 1/3 cup yellow cornmeal
• 1 tbsp canola oil, divided
• 8 (6-inch) corn tortillas
• 1 cup packaged angel hair slaw
• Lime Wedges (optional)

Details

Servings 4

Preparation

Step 1

1. Combine sour cream and salsa.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeno, and 1/4 tsp salt to pan; saute 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towels. Combine avocado and juice; toss gently. Stir avocado mixture into corn mixture.

3. Preheat broiler.

4. Sprinkle fish evenly with remaining 1/2 tsp salt and black pepper. Place cornmeal in a shallow dish; dredge fish in cornmeal. Heat 1 1/2 tsp oil in pan over medium-high heat. Carefully turn fish over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining 1 1/2 tsp oil and fish.

5. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. Place 2 tortillas on each of 4 plates. Arrange 2 tbsp slaw on each tortillas. Divide fish evenly among tortillas; top each serving with 3 tbsp corn relish and about 1 1/2 tbsp sour cream mixture. Serve with lime wedges, if desired.