Wanting to switch up your go-to tostadas recipe? This Mole Tilapia Tostada is sure to be the new favourite. The marinated tilapia brings a whole new depth of flavour with a combination of cinnamon, ancho chile powder, and cocoa.
https://www.hy-vee.com/recipes-ideas/recipes/mole-tilapia-tostadas
Pat fish dry; place in a large resealable plastic bag. Whisk together 3 tablespoons canola oil, 2 tablespoons lime juice, cocoa, ancho chile powder, cinnamon, and 1/4 teaspoon each salt and black pepper. Add to bag. Seal bag; turn to distribute marinade. Let stand at room temperature for 15 minutes.
For slaw, combine sour cream, garlic and remaining 3/4 teaspoon lime juice. Stir in cabbage, corn, cilantro, and jalapeno. Season to taste with salt and black pepper.
Heat remaining 1 tablespoon oil in a grill pan over medium-high. Remove tilapia from marinade. Cook 4 to 6 minutes or until fish flakes easily with a fork (145 degrees), turning once. Grill tortillas in a clean grill pan for 30 seconds or until slightly charred. Serve fish on tortillas with slaw and avocado. Garnish with cilantro and jalapeno slices, if desired. Serve with lime wedges.
Ingredients
Directions
Pat fish dry; place in a large resealable plastic bag. Whisk together 3 tablespoons canola oil, 2 tablespoons lime juice, cocoa, ancho chile powder, cinnamon, and 1/4 teaspoon each salt and black pepper. Add to bag. Seal bag; turn to distribute marinade. Let stand at room temperature for 15 minutes.
For slaw, combine sour cream, garlic and remaining 3/4 teaspoon lime juice. Stir in cabbage, corn, cilantro, and jalapeno. Season to taste with salt and black pepper.
Heat remaining 1 tablespoon oil in a grill pan over medium-high. Remove tilapia from marinade. Cook 4 to 6 minutes or until fish flakes easily with a fork (145 degrees), turning once. Grill tortillas in a clean grill pan for 30 seconds or until slightly charred. Serve fish on tortillas with slaw and avocado. Garnish with cilantro and jalapeno slices, if desired. Serve with lime wedges.
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