Grilled Fish Tostadas with Pineapple-JÃcama Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 2 teaspoons chili powder
- 1/4 cup fresh lime juice
- 1/2 cup diced red onion
- Carbohydrate 28 g(9%)
- Cholesterol 68 mg(23%)
- Fat 16 g(24%)
- Fiber 6 g(23%)
- Protein 22 g(44%)
- Saturated Fat 2 g(11%)
- Sodium 142 mg(6%)
- Calories 332
Preparation Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper. Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet. Brush chili oil on both sides of zucchini, fish, and tortillas. Sprinkle zucchini and fish with salt and pepper. Grill until fish is cooked through, zucchini is tender, and tortillas begin to crisp, about 3 minutes per side for fish and zucchini, and 2 minutes per side for tortillas. Divide zucchini among tortillas. Cut fish into strips and place atop zucchini. Top with salsa and serve. Test-kitchen tip:The heat level of chiles can vary widely; be sure to taste and adjust the quantity of chiles to your liking.
Preparation Prepare barbecue (medium-high heat). Mix first 6 ingredients in medium bowl. Season salsa with salt and pepper. Whisk oil and chili powder in small bowl. Arrange zucchini, fish, and tortillas in single layer on large baking sheet. Brush chili oil on both sides of zucchini, fish, and tortillas. Sprinkle zucchini and fish with salt and pepper. Grill until fish is cooked through, zucchini is tender, and tortillas begin to crisp, about 3 minutes per side for fish and zucchini, and 2 minutes per side for tortillas. Divide zucchini among tortillas. Cut fish into strips and place atop zucchini. Top with salsa and serve. Test-kitchen tip:The heat level of chiles can vary widely; be sure to taste and adjust the quantity of chiles to your liking.
