
Tilapia Tostadas
February 26, 2010Hola amigos! I was in Mexico a couple of weeks ago, and we had some delicious fish tacos at one of the resort’s restaurants. Back home in the cold winter weather, I found this recipe in a Cooking Light’s August 2009 issue. The cornmeal-coated tilapia is delicious and certainly more healthy than the restaurant version.
Notes:
- The first time I made this, I broiled the tortillas as directed in the recipe. It worked fine, but they were hard to eat. The next time, I brushed them with oil and warmed them in a pan on the stove; they were easier to eat this way.
- My grocery store didn’t have angel hair slaw, so I used regular.
- My avocado was brown and mushy when I cut it open, so I had to go without. Boo!
- I used defrosted frozen corn.
I don’t have any photos of the fish tacos, but here are a few from the trip.
That’s a cruel thing to do… posting photos of warm, sunny weather, beaches… 🙂 What a great looking dish AND scenery! How lucky – I’m sure you enjoyed yourself and by the looks of it – enjoyed a colorful drink or two. Now I’m going to have to try my hand at tilapia!
Hola! Love these photos – it looks like it was a fun trip. I want one of those fruity drinks – they look delicious!!!
What a great trip! I think I love the fruity drinks best of all – but the fish tacos certainly come in a close second!
I’ve never had fish tacos-and I’ve never had tilapia, but I’ve always wanted to try it!
Love your pictures…I, too, could use a chocolate fountain at home. On second thought, maybe not.:/
I’m so glad you had such a great trip!!!!
Looks like a fun trip! It’s been years since I visited Mexico, but I remember the breaded fish tacos being delicious. It’s great you found a healthier version.
I love you trip photos–how fun! Those drinks look so yummy, and the desserts are fabulous.
The trip looks fantastic! Thanks for sharing the photos, they are a welcome sight here as I gaze out the window with snow still present…dreaming, dreaming….