Baja Chili-Lime Rubbed Fish on Black Bean-Potato Tostadas

Jun 03, 2023June 3, 20230 1
Baja Chili-Lime Rubbed Fish on Black Bean-Potato Tostadas – A Healthy and Flavorful Dish
in Seafood

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 package Simply Potatoes & reg ; Shredded Hash Browns
1 can black beans , drained , rinsed
1/2 cup diced red bell pepper
1 teaspoon ground cumin
3/4 teaspoon kosher salt , divided
1/2 teaspoon crushed red pepper flakes ( optional )
2 eggs , lightly beaten
1 1/2 tablespoons olive oil
4 skinless tilapia fillets ( or other firm white fish fillets )
2 tablespoons chili powder
2 teaspoons lime zest
1 medium avocado , halved , seeded , peeled , chopped
1 medium mango , halved , seeded , peeled , chopped
1/2 cup red onion , diced
2 tablespoons cilantro , finely chopped
2 teaspoons mint , finely chopped
3 tablespoons lime juice
lime wedge , if desired

Nutrision Information

Servings Per Recipe
4
Calories
480
Sugar
9g
Fat
23g
Baja Chili-Lime Rubbed Fish on Black Bean-Potato Tostadas is a delicious and nutritious dish that combines the flavors of the Southwest with fresh, seasonal ingredients. The crispy hash brown tostadas provide a hearty base for the tender and flavorful fish fillets, which are seasoned with a zesty combination of chili powder and lime zest. The fresh avocado and mango salsa adds a bright and refreshing contrast to the dish, while the black beans and vegetables provide a healthy dose of fiber and nutrients. This dish is perfect for a weeknight dinner or weekend brunch, and is sure to impress even the most discerning foodies in your life.

Instructions

1.Preheat oven to 375°F.
2.In a large bowl, mix together the shredded hash browns, black beans, diced red bell pepper, cumin, 1/2 teaspoon kosher salt, and crushed red pepper flakes (optional). Add the lightly beaten eggs and stir until well blended.
3.Heat olive oil in a large non-stick skillet over medium-high heat. Shape the hash brown mixture into 8 round disks and place in the skillet. Cook for 5 minutes on each side, or until golden brown and crispy. Transfer the cooked disks to a baking sheet.
4.In a small bowl, mix together the chili powder, lime zest, and remaining 1/4 teaspoon kosher salt. Rub the spice mixture over the tilapia fillets.
5.Add the fish fillets to the same skillet used to cook the hash brown disks and cook for 2-3 minutes per side, or until golden brown and cooked through.
6.While the fish is cooking, prepare the toppings. Mix together the chopped avocado, mango, red onion, cilantro, mint, and lime juice in a bowl.
7.To assemble the tostadas, place the hash brown disks onto a serving plate. Top each disk with a spoonful of the avocado mixture and a cooked fish fillet. Garnish with additional lime wedges before serving.

PROS

This dish is packed with flavor and nutrients, including heart-healthy omega-3 fatty acids from the fish, fiber from the black beans and vegetables, and vitamins and minerals from the fresh produce.

It is also gluten-free, low in sugar, and can be easily adjusted to fit a variety of dietary restrictions.

CONS

The prep time for this dish can be a bit long, as it involves several steps and ingredients.

The tilapia can be substituted with other types of fish, but may require additional adjustments to the cooking time and seasoning.

HEALTH & BENEFITS

This dish is an excellent source of protein and healthy fats, which can help to support muscle growth, brain function, and heart health.
The black beans and vegetables provide fiber, which can aid in digestion and promote feelings of fullness.
The avocado and mango are rich in healthy monounsaturated and polyunsaturated fats, which can help to lower inflammation and improve cholesterol levels.
The lime juice and spices add flavor and antioxidants to the dish, which can help to boost the immune system and fight off disease.

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