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 juice over all and serve immediately. Add crumbled feta or goat cheese right before serving, if desired.
No Nutritional Information Available