Tilapia Tostadas


¼ cup millet flour (you may use any gluten-free flour)
1 teaspoon chili powder
1/2 teaspoon cummin
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
4 6-oz tilapia filets
3 tablespoon olive oil
8 corn tortillas
2 cups coleslaw mix
2 tablespoon mayonnaise
1 tablespoon fresh lime juice
1 teaspoon lime zest
1 cup canned black beans, drained and rinsed
Avocado, sliced

In large baggie, combine flour, chili powder, salt, pepper, and garlic powder. Add tilapia filets one at a time and shake to coat.
In a large frying pan, heat olive oil over medium heat. Cook filets for 5 – 6 minutes on each side, until fish flakes with a fork. Meanwhile, place tortillas on sprayed baking sheet and spray them lightly with olive oil spray. Heat broiler. On top rack, broil tortillas 2 minutes; turn and broil an additional minute.
In a small bowl, toss the coleslaw mix, mayonnaise, lime juice and lime zest. Cut fish into small pieces. Layer each tostada with coleslaw, black beans, fish and avocado.

Comments on Tilapia Tostadas

March 10, 2012

Sarah @ 6:25 am #

Those look great! I am going to try them.