Tuesday, August 28, 2012

Black Bean Fish Tostadas

It's a great Monday, Team[FIT]ers!
Anybody in the mood for a little bit of Mexican food?  I am, but then again I always am... eeek.  Not always a good thing, but when you can turn it into a homemade healthy dinner....  We are there!!!
We are steppin' it up a bit on these tostadas by adding some sauteed fish, feta cheese, and homemade salsa. Maybe one day I will share my salsa recipe, but for now it's my little secret ;)

Step One:  In a large nonstick skillet heat 1 tablespoon coconut oil over medium-high heat.  Once heated, add 2 tablespoons of soy sauce and a teaspoon of chili paste. 
Step Two: Mix thoroughly over heat, then add the fish of your choice. We had sole (it was on sale).
Step Three: Add red pepper flakes over top of fish (to taste). Continue cooking chicken, flipping over after approximately 5 minutes (depending on the thickness of your fish). Fish should piece apart when done.

Tostada Shell
Step One:  In a medium non stick pan heat 1 tablespoon of coconut oil on high heat. Place your tortilla in pan and let it fry until the uncooked side bubbles slightly, should be golden brown. Flip to other side until it is dark golden brown
Step Two: Move cooked shell to a paper towel to soak up access coconut oil.

In order of assembly; black beans, shredded romaine lettuce, tomato, chopped jalapeno, onion, feta cheese, and Tapatio hot sauce. 


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