Mole Tilapia Tostadas

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

1 ½ lbs Tilapia Fillets

¼ cup Canola OilDivided

2 tbsp Fresh Lime JuicePlus an additional 3/4 tsp, divided

1 ½ tsp Unsweetened Baking Cocoa

1 ½ tsp Ancho Chile Powder

1 tsp Ground Cinnamon

¼ tsp SaltPlus additional to taste

¼ tsp Ground Black PepperPlus additional to taste

¼ cup Sour Cream

1 Garlic CloveMinced

2 cups Red CabbageShredded

1 cup Frozen CornThawed

2 tbsp Fresh CilantroFinely chopped, plus additional for garnish

1 tbsp Fresh JalapenoFinely chopped, plus additional for garnish

8 (6-inch) TortillasWarmed

1 AvocadoSeeded, peeled, and chopped

Lime WedgesFor serving

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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Mole Tilapia Tostadas