I have family members who don’t usually like fish, but this tostada recipe is always a hit. It’s a winner in my book.
—JENNIFER KOLB OVERLAND PARK, KS
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1/4 cup all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
4 tilapia fillets (6 ounces each)
1 tablespoon butter
8 corn tortillas (6 inches)
2 cups angel hair coleslaw mix
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat sour cream
1 tablespoon lime juice
1 teaspoon grated lime peel
1 cup canned black beans, rinsed and drained
1/2 cup sliced avocado
1. In a large resealable plastic bag, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and shake to coat.
2. In a large nonstick skillet over medium heat, cook fillets in butter for 5-6 minutes on each side or until fish flakes easily with a fork. Meanwhile, place tortillas on a baking sheet and spritz with cooking spray. Broil 3-4 in. from the heat for 2-3 minutes on each side or until crisp.
3. In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and lime peel. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado.
PER SERVING 437 cal., 12 g fat (4 g sat. fat), 95 mg chol., 659 mg sodium, 44 g carb., 7 g fiber, 40 g pro. Diabetic Exchanges: 5 lean meat, 3 starch, 1 1/2 fat.