Thursday, August 13, 2009

Chicken Tostada with Roasted Corn Relish

I know what you are thinking...wait just one gosh darn minute...that looks like fish, not chicken. Wellllll, thanks to Mike Rowe and Dirty Jobs, Hubby will no longer eat tilapia after realizing that they should just be named "poop fish" since their main job is to eat the poop of all the bigger and badder fish. Thanks Mike Rowe.

So anywho, I found this recipe, again in August 2009 of Cooking Light and it pretty much stopped me in my tracks. I had to make it.

For the next time (oh and there will be a next was already added to my cookbook), I will omit their tostada shell and either buy the prepackaged or just use a soft corn tortilla. They were good but a little tough to bite through.

Yield 4 servings

1/2 cup reduced-fat sour cream
1/4 cup green salsa
Cooking spray
1 cup yellow corn kernels

-> I used frozen
1/4 cup finely chopped red bell pepper
-> I omited this because Hubby doesn't do bell pepper
1/4 cup finely chopped red onion
1 1/2 teaspoons minced seeded jalapeño pepper
3/4 teaspoon salt, divided
1 cup diced peeled avocado
2 teaspoons fresh lime juice
1 1/2 pounds tilapia fillets, cut into 2-inch pieces

-> Insert grilled chicken seasoned with cumin, garlic salt, and chili powder...YUM!
1/4 teaspoon freshly ground black pepper
1/3 cup yellow cornmeal

-> Omited due to a lack of fish and I had a recent bad expereince with corn meal and meatballs but that is for a different post and a different day
1 tablespoon canola oil, divided
8 (6-inch) corn tortillas

-> I actually only used 3
1 cup packaged angel hair slaw
Lime wedges (optional)

1. Combine sour cream and salsa.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, bell pepper, onion, jalapeño, and 1/4 teaspoon salt to pan; sauté 5 minutes, stirring occasionally. Remove mixture from pan; wipe pan clean with paper towels. Combine avocado and juice; toss gently. Stir avocado mixture into corn mixture.

3. Preheat broiler.

4. Sprinkle fish evenly with remaining 1/2 teaspoon salt and black pepper. Place cornmeal in a shallow dish; dredge fish in cornmeal. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add half of fish to pan; cook 3 minutes. Carefully turn fish over; cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Repeat procedure with remaining 1 1/2 teaspoons oil and fish.
-> Leaving this step in here in case you want to try it with "poop" fish or any other type of meat.

5. Coat both sides of tortillas with cooking spray. Arrange tortillas in a single layer on baking sheets; broil 2 minutes on each side or until crisp. Place 2 tortillas on each of 4 plates. Arrange 2 tablespoons slaw on each tortilla. Divide fish evenly among tortillas; top each serving with about 3 tablespoons corn relish and about 1 1/2 tablespoons sour cream mixture. Serve with lime wedges, if desired.

So you should try this...tonight! Frankly I would have been just as happy eating the corn relish/salsa/goodness straight from the bowl. OH and the most important addition. I threw in a bit of cilantro into the relish/salsa/goodness as well. It has become my newest and most favorite ingredient.

Happy Poop Fish!

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