- Prep time 25 minutes
- Total time 40 minutes
- Portion size 4 servings
Mango Salsa (recipe, this page):
Preheat oven to 425°F. Line baking sheet with parchment paper. In food processor, pulse 6 tostadas until they reach consistency of coarse bread crumbs; transfer to shallow dish. Add basil, lime zest and chili powder; mix well. In separate shallow dish, combine honey and oil. Dredge fish pieces in honey mixture, then in tostada crumb mixture, turning to coat well. Place fish on prepared baking sheet; bake, turning once, until golden, 10 to 12 minutes.
Meanwhile, in food processor, purée avocados, sour cream, lime juice, honey and garlic (if mixture is too thick, add a bit of lime juice or water, 1 tbsp at a time, until desired consistency). Season with salt and pepper.
Top remaining tostadas with avocado cream, crispy fish and Mango Salsa.
In bowl, stir together 1 peeled and diced ripe mango, 1 seeded and diced sweet red pepper, 1/2 cup corn kernels, 1/4 cup chopped red onion, 1/2 chopped jalapeño pepper, 2 tbsp lime juice, 1 tbsp chopped fresh basil, and 1/4 tsp chili powder. Season with salt. (Make ahead: Can be covered and refrigerated for up to 1 day.) Makes 4 servings.
Test Kitchen Tip: Can’t find ready-to-use tostadas at the grocery store? Replace them with the same amount of corn tortillas, baked in a 350°F oven until crisp, about 8 minutes.
Nutritional facts PER SERVING: about
- Calories 655
- Total fat 33 g
- Saturated fat 8 g
- Cholesterol 80 mg
- Sodium 400 mg
- Total carbohydrate 56 g
- Fibre 12 g
- Sugars 18 g
- Protein 34 g
- Iron 2.1 mg