Tilapia Tostadas


Wow, I see I haven’t posted in 3 weeks!  I bet you were all worried, “Is Dave still eating?”

I offer this hiatus as evidence that I do have a job… actually, I was doing my research work and also had a nice week visit to San Diego for a workshop and to visit old and new friends.

So, lets catch up with some quick-and-dirty foods.

This one is simply a serving suggestion: tilapia tostadas… mashed black beans, shredded napa cabbage, queso fresco, and a tilapia filet (from frozen, defrosted in water and patted dry) lightly pan-fried in oil with oregano, salt, pepper, and a jalapeno hot sauce, and scallion greens, all atop a crisp corn tortilla.

One tip I have for you is to buy corn tortillas and bake them in the oven to crisp them, rather than using those “hard” deep-fried corn tortillas for tostadas.

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