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.)

Salmon

Ok, so if you haven't figured it out yet, I am not a seafood person. I don't eat anything that lives in water, although, in my old age, I've given in to tilapia on the rare occasion. It's pretty non-fishy, so I'll eat it, but I never really choose to eat fish. Andy, my husband, on the other hand loves fish and seafood in general. When we went to Costco and saw beautiful Sockeye salmon on sale, he had to get some.

He made a gorgeous dish - see the pics!

Even as I a non-fish lover, was impressed by how gorgeous it was...not impressed enough to try it though. But he, our friend Dave and Nathan gobbled it right up! In fact, Nathan threw down two pieces, skin and all (do you hear that? that's shivers running down my spine...it's just not right to eat something silver...I mean come on!!).

Anyhow, for you fish lovers out there, this one's for you!