Wednesday, August 19, 2009

Last Supper

The night before I left for Mexico, I needed to try and use what was left in my kitchen before it all went bad. This is what I came up with.

Mango Fish Tostadas

1 lb tilapia (or other white fish)
1 large ripe mango - cut and diced
1 avocado - cut and diced
1 lemon
2 scallions - cut and diced
8 tostada shells
1 tbsp low fat soy butter (or margarine)

In frying pan over medium heat, melt butter.
After seasoning with salt and pepper, add tilapia to pan. Squeeze lemon juice onto fish.
In small bowl, combine mango, avocado, and scallions. Squeeze any remaining lemon juice into bowl. Stir.
Once tilapia has been cooked thoroughly on both sides, remove from pan and cut into smaller pieces.
Add 1 large spoonful of tilapia to each tostada shell followed by a large spoonful of your avocado, mango mix.
Top with salsa.

Prepare to make a tasty mess.

Serving Size: 4
Approx 375 each serving
(2 tostadas each)