Recipe courtesy of Rozonda "Chilli" Thomas

Chill-apia Tostada

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 appetizer servings
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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


1 mango, diced

1/2 teaspoon raw sugar or brown sugar


Special equipment:
3-inch round cutter
  1. Brush some vegetable oil on grill grates or a grill pan and heat the grill over medium-high heat.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the avocado to a bowl and stir in the cilantro and onions. Season with salt.
  6. In a bowl, toss the mango with the sugar and a pinch of salt.
  7. To serve, top each tortilla with some tilapia, top with avocado sauce and then mango. Garnish with chopped cilantro.