Main Dishes Recipes — By Ben on 01 February 2010
Tilapia “a la mexicana” Tostadas

Tostadas de pescado a la mexicana

Fish is one of my favorite foods. However, I don’t eat it as much as I’d like because Jon doesn’t like it and here in Ohio it is really difficult to get fresh fish at reasonable prices. Also, after learning about mercury levels in fish and seafood (specially in larger fish) I am very worried about consuming it. But that doesn’t mean I’m going to stop eating it completely. And proof of that are these tostadas I made for dinner the other night. This is a very simple recipe that uses tilapia cooked “a la mexicana” (Mexican style), fast, simple and delicious comfort food.

Tilapia tostadas, Mexican style

The ingredients:

  • 1 lb tilapia fillets, rinsed and pat dried.
  • 2 TBSP olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, finely minced
  • 2 jalapeno peppers, chopped (keep the veins and seeds for more heat)
  • 2 cups diced tomatoes
  • bunch of fresh parsley, chopped
  • 2-3 TBSP lime juice
  • salt and pepper to taste
  • 12 tostadas

The how-to:

  1. Heat olive oil in a skillet. Saute onion and when it starts to turn translucent add garlic. Mix well.
  2. Place tilapia on the skillet and let it cook until the flesh starts to flake away. Add peppers, tomatoes, parsley and lime juice. Cook together for about 7 minutes at medium high heat.
  3. Season to taste, serve over tostadas with a slice of avocado and enjoy!

jalapenos

In the topic of my goals for the Ten in 10 event, I’ve had a hard time with my last goal, trying to eat less and more often. I have been eating less, but trying to schedule smaller meals throughout the day has been a challenge, but I haven’t done so badly, I think. It’s just a matter of making it a habit, which is the purpose of this event.

For this week my goal is to eat more vegetables. I eat a lot of fruit and real Mexican food uses a lot of vegetables, but I need to eat more greens in salads and side dishes. Let’s see how well I do this time.

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(27) Readers Comments

  1. My daughter eats every 2 hours. She is a student and can perhaps work it into her schedule better than we could. But grazing is the way to go. Your fish tostadas would make a delicious meal.

  2. we are fish lovers and tilapia is what we eat most. Lovely recipe.

  3. I love fish but rarely get to eat it because it is so expensive. I tend not to worry too much about the mercury in it. After all, it is recommended that we eat salmon once a week to get those omega 3's. So how much mercury could there really be?

    This dish looks fabulous! So colorful and fun to eat.

  4. Ben, everything in moderation. Large fish like salmon may be eaten once a month. Another farm-raised fish that I prefer to tilapia are basa fillets.

    Beyond that, a wonderful example of Mexico on a plate.

  5. ben I just love this!

  6. Fish tacos are a big thing here in LA. So good during the summer when it's hot, and you want something a little lighter than beef. Tasty.

  7. wow, this dish looks so amazingly delicious! Reading the ingredients, I am sure I'll love it. Love the first photo, very good DOF and the red-yellow-green combo rocks.

  8. I can eat this fishy-tostadas very often although isn't easy to get good -fresh fish in a beef country ;-)

    Have a great week,

    Gera

  9. I think your portion size is just about right, although I could easily have a couple more!!! Light fresh and tempting……….

  10. I love your food photography. And this recipe looks great for my weekend meal :)

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