Chill-apia Tostada

Total Time:
40 min
20 min
20 min

4 appetizer servings

  • Vegetable oil, for brushing and frying
  • 3 tilapia fillets
  • 1 tablespoon extra-virgin olive oil
  • 2 pinches seafood seasoning, such as Old Bay
  • 1 pinch dried ground cumin
  • 1 pinch dried oregano
  • 8 corn tortillas
  • 1 ripe avocado, flesh scooped out
  • 2 tablespoons low-fat sour cream
  • 1 tablespoon heavy whipping cream, plus more if needed
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • 1 tablespoon chopped red onion
  • Salt
  • 1 mango, diced
  • 1/2 teaspoon raw sugar or brown sugar
  • Special equipment: 3-inch round cutter
  • Brush some vegetable oil on grill grates or a grill pan and heat the grill over medium-high heat.

  • Brush the tilapia with the olive oil and sprinkle with the seafood seasoning, cumin and oregano. Grill the tilapia for a few minutes on each side until cooked through.

  • Fill a deep, heavy fry pan or cast-iron skillet halfway with vegetable oil. Place over medium-high heat and bring the oil to 350 degrees F. Cut 8 rounds out of the corn tortillas. Fry the tortilla rounds in batches until crisp, and then drain on paper towels.

  • In a food processor, combine the avocado, sour cream and heavy cream. Puree until smooth. Add more heavy cream if needed to make a creamy but not too thin sauce.

  • Transfer the avocado to a bowl and stir in the cilantro and onions. Season with salt.

  • In a bowl, toss the mango with the sugar and a pinch of salt.

  • To serve, top each tortilla with some tilapia, top with avocado sauce and then mango. Garnish with chopped cilantro.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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