Pat fish dry; place in a large resealable plastic bag. Whisk together 3 tablespoons canola oil, 2 tablespoons lime juice, cocoa, ancho chile powder, cinnamon, and 1/4 teaspoon each salt and black pepper. Add to bag. Seal bag; turn to distribute marinade. Let stand at room temperature for 15 minutes.
Marinate the tilapia in a combination of cinnamon, ancho chile powder, and cocoa to give these charred tostadas an extra depth of flavor.
Servings and Ingredients
|1 ½ lbs.||tilapia fillets|
|¼ c.||Hy-Vee canola oil, divided|
|2 tbsp.||plus 3/4 teaspoon fresh lime juice, divided|
|1 ½ tsp.||Hy-Vee unsweetened baking cocoa|
|1 ½ tsp.||ancho chile powder|
|1 tsp.||Hy-Vee ground cinnamon|
|¼ tsp.||Hy-Vee salt, plus additional to taste|
|¼ tsp.||Hy-Vee ground black pepper, plus additional to taste|
|¼ c.||Hy-Vee sour cream|
|1 clove(s)||garlic, minced|
|2 c.||red cabbage, shredded|
|1 c.||Hy-Vee frozen corn, thawed|
|2 tbsp.||fresh cilantro, finely chopped, plus additional for garnish|
|1 tbsp.||fresh jalapeno, finely chopped, plus slices for garnish|
|8||(6-inch) white corn tortillas, warmed|
|1||avocado, seeded, peeled, and chopped|
|Lime wedges, for serving|
Things To Grab
- Large resealable plastic bag
- Large bowl
- Grill pan
- Meat thermometer
For slaw, combine sour cream, garlic and remaining 3/4 teaspoon lime juice. Stir in cabbage, corn, cilantro, and jalapeno. Season to taste with salt and black pepper.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Heat remaining 1 tablespoon oil in a grill pan over medium-high. Remove tilapia from marinade. Cook 4 to 6 minutes or until fish flakes easily with a fork (145 degrees), turning once. Grill tortillas in a clean grill pan for 30 seconds or until slightly charred. Serve fish on tortillas with slaw and avocado. Garnish with cilantro and jalapeno slices, if desired. Serve with lime wedges.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 95mg
- Sodium: 320mg
- Total Carbohydrates: 41g
- Protein: 40g
Hy-Vee Seasons April 2020