Best 2 Tilapia Tostadas Recipes

Tostadas are a versatile Mexican dish that can be topped with a variety of ingredients. This recipe features tilapia, a mild-flavored fish that pairs well with the crispy tostada shells. The tilapia is seasoned with a flavorful blend of spices, then pan-fried until golden brown. The tostadas are then topped with the tilapia, shredded cabbage, pico de gallo, and a creamy avocado sauce.

In addition to the main tilapia tostada recipe, the article also includes recipes for the following:

* Pico de gallo: This is a fresh and flavorful salsa made with diced tomatoes, onions, cilantro, and lime juice.
* Creamy avocado sauce: This sauce is made with avocados, sour cream, mayonnaise, and lime juice. It is creamy and tangy, and it pairs perfectly with the tilapia and tostadas.
* Shredded cabbage: This is a simple but essential topping for tostadas. It adds a bit of crunch and freshness.

These recipes are all easy to make and can be tailored to your own preferences. So whether you're a fan of tilapia or just looking for a new and exciting way to enjoy tostadas, this article has something for you.

Check out the recipes below so you can choose the best recipe for yourself!

TILAPIA TOSTADAS

Tilapia Tostadas image

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

Ingredients

1/4 cup all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 tilapia fillets (6 ounces each)
1 tablespoon butter
8 corn tortillas (6 inches)
Cooking spray
2 cups angel hair coleslaw mix
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
1 tablespoon lime juice
1 teaspoon grated lime zest
1 cup canned black beans, rinsed and drained
1/2 avocado, thinly sliced

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

TILAPIA CEVICHE

Tilapia Ceviche image

Provided by Marcela Valladolid

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds tilapia fillets, finely diced* see Cook's Note
1 cup lime juice (about 8 large limes)
1/2 cup seeded chopped tomato
1/2 cucumber, peeled, seeded and finely diced
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 cup clam-tomato juice (recommended: Clamato), optional
1 tablespoon bottled hot sauce (recommended: Huichol), optional
1 serrano chile, optional
Grilled Tostadas, recipe follows, or 6 purchased tostadas
Mayonnaise, for spreading
1 avocado, halved, pitted, peeled, and thinly sliced
1 lime, cut into wedges
6 corn tortillas

Steps:

Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.
Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.
Heat a grill or grill pan over medium heat.
Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

Tips:

Use fresh tilapia fillets: Fresh tilapia fillets have a mild flavor and delicate texture, making them ideal for this recipe.
Season the tilapia fillets well: Season the tilapia fillets with salt, pepper, and chili powder before cooking to enhance their flavor.
Cook the tilapia fillets until they are flaky: Tilapia fillets are cooked through when they are flaky and opaque. Avoid overcooking, as this will make them dry and tough.
Use a variety of toppings: The tostadas can be topped with a variety of ingredients, such as shredded cabbage, diced tomatoes, sliced avocado, and crumbled queso fresco.
Serve the tostadas immediately: The tostadas are best served immediately after they are assembled, while the tilapia fillets are still hot and crispy.

Conclusion:

This tilapia tostadas recipe is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The tilapia fillets are flaky and flavorful, and the tostadas are crispy and topped with a variety of fresh ingredients. This recipe is sure to be a hit with your family and friends.