Fish Tostada with crunchy corn salsa

So every Tuesday in my house is taco Tuesday. So I’m always open to try new Mexican inspired dishes. I just love Fresh corn mixed with anything, but add grape tomatoes, lime and cilantro and you have a killer corn salsa. 









Ingredients
4-6 Tilapia fillets

2 tablespoon olive oil

10 corn tortillas, warmed

2 cups cooked corn kernels

½ cup diced red onion

10 grape tomatoes, sliced

½ cup diced red pepper

1 cup chopped fresh cilantro leaves

1 lime, juiced

1 tablespoon chili powder

1 tablespoon Cajun seasoning

Salt and pepper to taste

Sour cream, dollop on each tostada

Shredded Mexican cheese


Brush each fillet with olive oil and sprinkle with chili powder, Cajun, salt and pepper. Bake 375 for 15 minutes (until fully cooked). Cut in large pieces.

Remove kernels from corn stir fry until heated through.

In a medium bowl mix together corn, red onion, tomatoes, red bell pepper, and cilantro. Stir in lime juice.

For each tostada top with fish, corn salsa, sour cream and cheese

Servings 5