Recipe courtesy of Rozonda "Chilli" Thomas
Chill-apia Tostada
- Level: Easy
- Yield: 4 appetizer servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 410
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 39
- Dietary Fiber
- 8
- Sugar
- 13
- Protein
- 22
- Cholesterol
- 51
- Sodium
- 673
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
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
Directions
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.