Recipe courtesy of Bill Wavrin
Smoked Seafood Tostada
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 217
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 15
- Cholesterol
- 45
- Sodium
- 690
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
Ingredients
1 red onion, chopped
6 ounces smoked whitefish, flaked
6 ounces cooked bay shrimp, drained, optional
1 scallion, sliced
1 clove garlic, minced
1 teaspoon chopped fresh oregano leaves
1 red bell pepper, seeded and diced
1 lime, juiced
1 cup corn kernels, toasted*
1 cup romaine lettuce, sliced 1/4-inch thick
1/2 cup nonfat yogurt
1/4 cup capers
1/2 teaspoon toasted and crumbled chile chipotle
6 tostada shells
6 sprigs fresh cilantro, washed
2 limes, cut into wedges
*1 fresh ear of corn, toasted and the corn kernels removed
Directions
- Saute the onion in a hot saute pan sprayed with vegetable spray, over medium heat until the onion is golden, approximately 5 minutes.
- In a large bowl mix the next 12 ingredients together. Season, to taste.
- Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime.