Wednesday, July 13, 2022

Healthy Summer Eats...Featuring Fish Tostadas with Ranch-Feta Slaw #summereats #seafood #lowercarbs #healthy2022

By now, y'all know how much I love cooking with cauliflower sandwich thins and pizza crusts. I'm eating fewer carbs these days -- a key reason for my weight loss of nearly 100 pounds! I use their lower carb sandwich thins and pizza crusts to make everything from sandwiches...and more!  For example, I use Outer Aisle's lightly spicy Jalapeño sandwich thins as a sub for tortillas to make delicious Fish Tostadas with Ranch-Feta Slaw. This dish has the fish taco flavor you love...with fewer carbs and less fat! My tostadas start with a toasted Outer Aisle jalapeño cauliflower thin spread with a simple avocado mash. Next is layer of spicy pan-seared tilapia. The tostadas are then topped with a crunchy Ranch-feta slaw. Full of fun flavors and textures...without excess calories = a winning scenario!

Fish Tostadas with Ranch-Feta Slaw
a Weekend Gourmet Original
Ingredients (makes TWO servings):

  • 12 ounces tilapia -- 9 ounces cooked fish
  • 1/2 tsp. chili powder
  • Non-stick olive oil spray
  • 4 Outer Aisle Jalepeño cauliflower sandwich rounds -- thawed if frozen
  • 2/3 cup baby field green salad mix
For the slaw:
  • 1.5 cups angel hair cabbage slaw 
  • 1/2 cup chopped grape tomatoes
  • 1/2 cup scallions, thinly sliced
  • 2 TBS reduced-fat feta
  • 4 TBS fat-free Ranch dressing [NOTE: I use Walden Farms]
  • 1 TBS chunky salsa [NOTE: I use Pace Thick and Chunky]
  • 1/4 tsp salt-free chipotle seasoning [NOTE: I use Mrs. Dash Southwest Chipotle]
For the avocado mash:
  • 3 ounces avocado
  • 1 TBS chunky salsa 
  • 1/4 tsp. salt-free chipotle seasoning
Step 1: Make the slaw. Add the cabbage, tomatoes, scallions, reduced fat feta, Ranch dressing, salsa, and salt-free chipotle seasoning to a small mixing bowl. Stir to completely incorporate ingredients. Cover and chill in the fridge until you're ready to assemble your tostadas.
Step 2: Make the avocado mash. Add the avocado, chunky salsa, and salt-free chipotle seasoning to a bowl. Mash until the ingredients are combined into a chunky spread. Cover and refrigerate until you're ready to assemble the tostadas.
Step 3: Sear the tilapia. Spray a non-stick skillet with a small amount of the olive oil non-stick spray, then heat the skillet over med-high heat. Sprinkle tilapia fillets lightly with chili powder. Sear tilapia fillets for 3-4 minutes. Spray the hot skillet with a bit more olive oil non-stick spray, then flip the fish over to finish searing. Place the cooked tilapia on a plate and use a fork to break the fish into bite-size chunks.
Step 4: While the fish sears, heat your oven to 400℉. Toast the cauliflower thins for 4-5 minutes per side, until golden brown. This step is vital to ensure your finished tostadas aren't soggy!
To assemble tostadas, place two cauliflower rounds on a plate. Evenly spread each cauliflower thin with 1/4 of the avocado mash. Top avocado with 1/4 of the cooked fish pieces. 
Step 5: Immediately before serving, spoon 2 TBS of slaw on top of the fish on each tostada. There will be slaw left; divide the remaining slaw in half. Place half of the field greens on each plate and top with the extra slaw. The plate is gorgeous to look at...and delicious to eat!
These flavorful fish tostadas are proof that healthy food can taste incredibly fresh and delicious. The lightly spicy cauliflower thins are a perfect base for these'll never miss traditional tortillas! The creamy avocado, seared tilapia, and crunchy slaw combine for a perfect bite. Not a fish fan? You can definitely use seared chopped shrimp instead. This recipe makes two servings...but is easily doubled or tripled to feed a larger group.

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