Bloggers all across North America are featuring spicy Tex-Mex foods and tequila drinks in honor of this Mexican holiday.
Since I already offered up Thyme Tequila Lemonade to Mother Nature as a peace offering, it's only reasonable that I also heat things up with some flavorful tostadas to serve along side.
Crisply fried corn tortillas are piled high with all the best fish taco makings. Cilantro-lime slaw is bright and fresh and topped with mild tilapia and a hearty, earthy corn salsa. Squeeze a lime over it all to spark just a hint of acidity and you won't want to wait for the celebrations of Cinco de Mayo for Tilapia Tostadas with Roasted Corn Salsa to be on your plate.
(adapted from Cooking Light)
1/4 head of green cabbage, thinly sliced
2-4 tablespoons cilantro, chopped
2 green onions, diced
1/2 jalapeno, seeded and diced finely
1 tablespoon mayonnaise
1 tablespoon fresh lime juice
8 corn tortillas
8 tilapia fillets
1/4 cup flour
1/4 cup corn meal
1/4 teaspoon ancho chile powder
1/2 cup milk
1 cup corn kernels (freshly cut from cob, or defrosted frozen)
1/4 cup red bell pepper, chopped
1/4 cup onion, chipped
1/2 jalapeno, seeded and diced
freshly ground black pepper
Whisk the mayonnaise and lime juice together in a medium bowl.
Toss the cabbage, cilantro, green onions, and jalapeno with the dressing.
Season with salt and pepper to taste, and set aside.
Heat about 1/2-3/4 inch of canola oil in a large heavy skillet.
One at a time, fry the corn tortillas, turning as needed, until browned and crispy.
Drain on paper towels and set aside.
In a seperate skillet, heat a tablespoon of oil.
Add the corn, red pepper, onion, and jalapeno.
Season with salt and pepper and saute until onion is tender and translucent; set aside.
Combine flour, corn meal and chile powder in a shallow dish.
Dip the tilapia fillets in milk and then dredge in flour/corn meal mixture.
Fry the tilapia fillets in the oil used for the tortillas until flesh is tender and breading is golden.
Drain on paper towels.
To serve, arrange fried tortillas on plates, spoon on cilantro-lime slaw, layer the fried fish, top with the roasted corn salsa. Add crumbled queso fresco and serve with lime wedges. (Serves 4)