This festive dish has plenty of flavor and texture. Teamed with a Cuervo Gold margarita (shaken, not blended) or a frosty-cold Mexican beer, this is a great warm weather meal. The choice of fish is entirely up to you, but I’m a crappie fan.
- 4 6 to 8 ounce crappie fillets skin removed
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 ears fresh corn shucked
- 8 corn tortillas fried flat in oil and drained on paper towels (or you can buy them already fried and flat)
- 1 1/2 cups cooked black beans drained
- 2 cups jack cheese shredded
- 1 red onion thinly sliced into rings
- 1 1/2 cups green chile salsa make your own or buy prepared
- 8 slices ripe tomato
- 2 cup romaine lettuce shredded
- 1/4 cup sour cream
- Season fish with seasoned salt and pepper. Heat oil in a large pan over medium-high heat and cook fish on both sides. Remove fish from pan and add corn kernels. Cook for 3 to 4 minutes. Break fish apart into large chunks.
- For each tostada, place one tortilla on a plate. Top with one-fourth of the beans and corn. Top with 1/4 cup cheese, a few onion rings some fish and some salsa. Place the second tortilla over the salsa. Place 2 tomato slices on the tortilla. Add some more fish, then some salsa, some lettuce, more cheese and a tablespoon of sour cream.