Last summer Mike and I tried to make fish tacos foolishly thinking that we could just swap fish for beef. Needless to say, it was a culinary disaster. Putting last summer’s gastronomical failure behind us, we decided to try again on Saturday night. This time however, we were more prepared. We found two really good fish taco recipes (check them out here and here) and put our own spin on them.
Here’s how we made our “Tilapia Tostadas”
For the fish:
Dip your fish in flour, then an egg wash, and then back in flour. We used one egg for our two fillets. Instead of deep frying we used a bit of butter to pan-fry our fish.
For the topping:
Shred some red cabbage (as much as you like – we used 1/2 of a small head) and chop a clove or two of garlic and place in a large bowl. Coat well with sauce (see below). Place cabbage mixture on tostadas. Top with cooked tilapia, chopped tomatoes, sliced avacadoes, shredded cheddar, cilantro, and a squeeze of lime juice.
For the sauce:
2 tbsp mayonnaise
2 tbsp plain greek yogurt
1 tsp rice vinegar
1/2 tsp sugar
Salt/pepper to taste
Combine in a small bowl and stir. **This recipe might make a little more sauce then you need, but you can use the leftovers to make coleslaw the next day!**
We both really loved how our tilapia tostadas worked out and will definitely be making them again. With this recipe I think it’s safe to say we’ve redeemed ourselves from last summer’s fish-tastrophe.