SEAFOOD TOSTADA
Steps:
- Heat 1/2 inch of olive oil in a medium skillet. Add a tortilla and fry on both sides until crisp; drain on paper towels. Repeat with the remaining corn tortillas. Set aside.
- Sprinkle the sea bass with salt and pepper, then dust with flour. Fry in the hot oil until cooked through, turning once, 5 to 7 minutes.
- In a clean skillet over medium heat, cook the peppers and onions in some olive oil until softened, about 7 minutes. Add the shrimp and cook, stirring, until cooked through, a few minutes more.
- Set the tostadas on plates. Spoon the bell peppers and shrimp on top. Top with a piece of fish, and then scatter with radishes, Fresno chiles and micro cilantro. Serve with lime wedges.
VEGETABLE TOSTADAS WITH DARK CHILI-GARLIC SAUCE
You can find dried ancho chilies, sometimes called pasilla chilies, in supermarkets where Mexican foods are sold. They have a rich, sweet flavor. The chipotle adds heat to the mix. You can use other vegetables in season. This is the winter version.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Make the salsa. Place the ancho chilies in a bowl and cover with boiling water. Place a plate on top so that chilies stay submerged. Soak for 30 minutes.
- Meanwhile, toast the garlic cloves in their skins in a dry skillet, stirring, until there are black spots here and there on the skin, the flesh has softened somewhat, and your kitchen smells like toasted garlic. Remove from the heat, allow to cool and remove the skins. Cut away the root end of each clove.
- Drain the soaked chili. Transfer to a blender and add the garlic and chipotle, along with .5 cup of the water. Blend until smooth. Place a strainer over a bowl and strain the sauce.
- Heat a heavy medium saucepan or skillet over medium-high heat and add the oil. Add a spoonful of the purée to see if the pan is hot enough. If it sizzles loudly on contact, pour all of the purée into the pan; if it doesn't, wait a couple of minutes and try again. Cook, stirring, until the sauce thickens and begins to stick to the pan. Add the remaining water, the vinegar, sugar, and salt to taste, and bring to a simmer. Cook, stirring, until the sauce has the consistency of ketchup. Add more water if necessary. Taste, adjust salt, and remove from the heat.
- Steam the carrots, turnips and green beans until tender, about 5 minutes. Add to the sauce along with the sweet potatoes and corn, and stir gently until the vegetables are coated. Heat through in the saucepan and spoon onto the toasted tortillas. Sprinkle with the cheese, cabbage or lettuce, and optional onions, and serve.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 771 milligrams, Sugar 9 grams, TransFat 0 grams
SHRIMP TOSTADAS WITH LIME-CILANTRO SAUCE
I love shrimp and veggies marinated in citrus juice, also known as ceviche. This recipe starts with cooked shrimp and those same fresh ceviche flavors. Enjoy these tostadas as a make-ahead appetizer or dinner entree. - Leslie Kelley, Dorris, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- Place first 11 ingredients in a large bowl; toss to combine. Gently stir in avocado; let stand 15 minutes., In a small bowl, mix sauce ingredients. To serve, spread tostada shells with sauce. Top with shrimp mixture.
Nutrition Facts : Calories 209 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
TILAPIA TOSTADAS
Even my non-fish-loving family enjoys this recipe. It's a winner in my book. -Jennifer Kolb, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and turn 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 juice and zest. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado.
Nutrition Facts : Calories 437 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 659mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 7g fiber), Protein 40g protein. Diabetic Exchanges
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