Tilapia Tostadas with Roasted Corn Relish

So most of you out there know that I am not a seafood fan...it makes me sorta sick...the sight of it, the smell of it, etc. However, I have been known on occasion to eat tilapia as it has almost no fish taste and it's sooo good for you. My Cooking Light cookbook has a recipe for Tilapia Tostadas with Roasted Corn Relish and I found individually frozen tilapia fillets at Safeway for a reasonable price, so I thought I'd give it a go.

These were quite enjoyable - light, full of veggies and easy to make. Eating two tostadas is only 470 calories!! It was less for us because our avocado had unfortunately gone bad before I got to it. :( But it was still delicious!! And there were NO leftovers!!

Tilapia Tostadas with Roasted Corn Relish
Ingredients:
1/2 cup light sour cream
1/4 green salsa
Cooking spray
1 cup yellow corn kernels
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 & 1/2 tsp minced, seeded jalapeno
3/4 tsp salt, divided
1 cup diced, peeled avocado
2 tsp fresh lime juice
1.5 lbs. tilapia fillets, cut into 2 inch pieces
1/4 tsp pepper
1/3 cup cornmeal
1 tbs canola oil, divided
8 (6 inch) corn tortillas
1 cup packaged angel hair slaw
Lime wedges (optional)

1. Combine sour cream and salsa.
2. Heat a large non-stick skillet over medium-high hear. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeno and 1/4 tsp salt to pan; saute 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towel. Combine avocado and lime juice; toss gently. Stir into corn mixture.



Look at those colorful, gorgeous veggies!!

3. Preheat broiler.
4. Sprinkle fish with remaining salt and the pepper. Place cornmeal in a shallow dish and dredge the fish in the cornmeal. Heat 1.5 tsp oil in pan over medium-high heat. Add half the fish to pan; cook 3 minutes. Carefully turn fish over; cook 2 minutes or until fish flakes easily when tested with a fork. Repeat with remaining oil and fish.



Get em' nice and brown!

5. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. Place 2 tortillas on each of the 4 plates. Arrange 2 tbs. slaw on each tortilla. Divide fish evenly among tortillas; top each with about 3 tbs corn relish and about 1.5 tbs sour cream mixture. Serve with lime wedges, if desired. (I squeezed fresh lemon juice over each completed tostada.)