Tilapia Tostadas with Creamy Lime Sauce | Black Beans and Rice

Prep time: 20 minutes Chill time: 20 minutes Cook time: 10 minutes

per serving: 399 calories; 28 grams protein; 26 grams total fat; 5 grams fiber; 4 grams saturated fat; 14 grams carbohydrates; 44 mgs cholesterol; 402 mgs sodium; 10 WW points plus

Kid Friendly $12 Dinners Lower Calorie

Tilapia Tostadas with Creamy Lime Sauce

Ingredients

1.25 pounds tilapia fillets

6 tablespoons lime juice divided

coarse salt and freshly ground pepper, to taste

1/4 cup vegetable oil divided

6 6-inch corn tortillas

1 cup plain yogurt

1 teaspoon sugar

1/8 teaspoon chili powder

1 avocado pitted, peeled and sliced

3 cups shredded cabbage

1/4 cup fresh cilantro chopped

1 cup Fresh Salsa

Instructions


[1]
Rinse fish and place on a plate. Pour half of the lime juice over fish; sprinkle with salt and pepper. Cover and chill for 20 minutes.
[2]
Meanwhile, pour the oil into a large skillet and heat over medium-high heat. When surface looks rippled, one at a time, place a tortilla into oil and cook, turning once, until crisp, 1 to 2 minutes total. Transfer to paper towels to drain and season with a little salt. Repeat to fry remaining tortillas.
[3]
In a small bowl, stir together yogurt, sugar, chili powder, remaining lime juice, and a little salt to taste.
[4]
Add a little more oil to the skillet, if needed. When hot, add fish to skillet along with lime juice from the plate; cover, and cook until opaque in the center and flaky (cut to test), about 6-7 minutes. Coarsely chop the fish.
[5]
Place a fried tortilla on each plate and layer equally with shredded cabbage, tilapia, yogurt sauce, avocado slices, cilantro leaves, and fresh salsa.

Black Beans and Rice

Ingredients

1 cup chicken broth

1 cup water

2 cups long grain rice

1 15-ounce can black beans rinsed and drained

1/2 cup fresh cilantro chopped

1/4 cup olive oil

1/4 cup orange juice

2 teaspoons ground cumin

Instructions


[1]
Prepare rice according to package directions, except use half chicken broth and half water.
[2]
Transfer cooked rice to large bowl and fluff with fork. Mix in oil, black beans, orange juice, cumin and cilantro.