12 oz. fresh or frozen tilapia fillets
2 fresh jalapeños, sliced
1 package H-E-B Toastada Shells
2 c. H-E-B Shredded Pepper Jack Cheese, divided
1 can black beans, drained and mashed
1 large ripe avocado, sliced
1/4 c. fresh cilantro, chopped
3 or 4 sliced radishes, optional
1 or 2 limes for juice
• crumbled feta or goat cheese
Heat oven to 400°F. Place tostada shells on a large baking sheet.
Sauté tilapia in a small amount of oil with fresh jalapeño until fish just begins to flake
. Set aside.
Sprinkle half of shredded cheese over tortillas; place in oven just until cheese melts.
In the meantime, combine mashed beans with remaining shredded cheese. Spread mixture over
tostados and return to oven about 5 minutes or until heated.
Remove from oven; top with fish, avocado, cilantro, and radishes, if using. Squeeze lime j
uice over all and serve immediately. Add crumbled feta or goat cheese right before serving
, if desired.
No Nutritional Information Available