Chill-apia Tostada
Chill-apia Tostada might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 518 calories, 30g of protein, and 31g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 40 minutes. It works well as a rather expensive hor d'oeuvre. It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up heavy whipping cream, oregano, ground cumin, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Instructions
Special equipment: 3-inch round cutter
Brush some vegetable oil on grill grates or a grill pan and heat the grill over medium-high heat.
Brush the tilapia with the olive oil and sprinkle with the seafood seasoning, cumin and oregano. Grill the tilapia for a few minutes on each side until cooked through.
Fill a deep, heavy fry pan or cast-iron skillet halfway with vegetable oil.
Place over medium-high heat and bring the oil to 350 degrees F.
Cut 8 rounds out of the corn tortillas. Fry the tortilla rounds in batches until crisp, and then drain on paper towels.
In a food processor, combine the avocado, sour cream and heavy cream. Puree until smooth.
Add more heavy cream if needed to make a creamy but not too thin sauce.
Transfer the avocado to a bowl and stir in the cilantro and onions. Season with salt.
In a bowl, toss the mango with the sugar and a pinch of salt.
To serve, top each tortilla with some tilapia, top with avocado sauce and then mango.
Garnish with chopped cilantro.