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
- 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
- Heat olive oil in a skillet. Saute onion and when it starts to turn translucent add garlic. Mix well.
- 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.
- Season to taste, serve over tostadas with a slice of avocado and enjoy!
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.