Mini Fish Tostados with Cucumber Avocado Pico

Sherri Williams

By
@logansw

I made these tostados last weekend and they were fantastic! This week's Sandwich of the Week challenge for my JAP group Sandwiches, Sammiches & Sammies was to create a sammie with the ingredients fish and cucumbers. This is my creation. I hope that you enjoy it. Cooking with Passion, sw:)


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Comments:

Serves:

8

Prep:

10 Min

Cook:

10 Min

Ingredients

1 lb
tilapia fillets, cut into 1 inch pieces
1 c
cornmeal mix
1 1/2 Tbsp
old bay seasoning, divided **more or less**
zest of 1 lime
8
mini tostados

CUCUMBER AVOCADO PICO

1 medium
cucumber, chopped
2 medium
tomatoes, chopped
1 medium
avocado, chopped
1 small
red onion, chopped
2
garlic cloves, grated
1-2 Tbsp
cilantro, divided & chopped
1 small
chili pepper, chopped **optional**
juice of 1 lime
2 pinch
habanero sea salt **or to taste**

Directions Step-By-Step

1
Season fish with zest and a sprinkling of the old bay. Meanwhile, combine all the pico ingredients and chill until ready to use.
2
Bread fish with cornmeal mix and remaining old bay. Deep fry at 350 degrees F for 2-3 minutes or until fish is golden brown. May have to fry in batches. Drain on paper towels.
3
Fry tostados for 2-3 or until lightly browned and crispy. Drain on paper towels.
4
Assemble: tostado, fish, pico, mexican crema. Garnish with cheese and cilanto.

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy