Tilapia Tostados Contest Winner

Tilapia Tostados Contest Winner

– by Emily Hobbs


  • 3/4 cup canned black beans, drained
  • 1/2 cup coarsely chopped canned pineapple, drained
  • 1/3 cup canned corn, drained
  • 3 Tbsp. coarsely chopped, jarred pickled jalapeno peppers
  • 1/4 cup chopped scallions
  • 1 tsp. salt, divided
  • 1/2 tsp. black pepper, divided
  • 1/4 cup low-fat sour cream
  • 1/4 cup salsa verde
  • 20 tostada shells
  • 2 1/2 tsp. ground chili powder
  • 1 lb. Regal Springs tilapia filets, cut into bite-sized pieces
  • 1/2 cup vegetable oil
  • 1/4 cup coarsely chopped cilantro


  • To make the pineapple salsa, in a medium bowl, stir together beans, pineapple, corn, jalapeno, scallion, 1/2 tsp. salt and 1/4 tsp. pepper until well combined; set aside. To make the salsa verde crema, in a small bowl, stir together sour cream and salsa verde until combined; set aside.
  • Take 8 of the tostada shells, break them up, add to a food processor and process until ground; place in a medium bowl, and stir in chili powder, 1/2 tsp. salt and 1/4 tsp. pepper until well combined. Dredge the tilapia pieces into tostada mixture to coat completely and set aside.
  • Heat oil in a large skillet over medium heat until hot. Working in two batches, saute tilapia pieces 2-3 minutes per side or until golden brown and cooked through; transfer pieces to paper towels to drain. To assemble tostadas, spoon pineapple salsa onto remaining tostada shells, evenly top with tilapia pieces and a drizzle of salsa verde crema. Sprinkle with cilantro and serve.

Makes 4 servings (3 tostadas each).