Tilapia Tostada with Salsa Veracruz and Caper Aioli


PRODUCTS USED IN RECIPE

10" Pressed
Tilapia Tostada with Salsa Veracruz and Caper Aioli

Original Recipe Serves 12

Prep Time 45 min
Cooking Time 2 min

INGREDIENTS

12 each  10" Heat Pressed Flour Tortillas (10420)  
15 oz.  Onion , 1/4" sliced, charred in a dry pan 
10 cloves  Garlic , roasted with skin on in a dry pan, peeled 
2.3 lbs.  Tomatoes , roasted in oven until soft 
7 1/2 oz.  Jalapeño , stemmed, seeded, roasted in a dry pan 
5 oz. Green Olives  
5 1/2 oz.  Capers  
2 1/2 tsp. Mexican Oregano , toasted, ground 
3 cups  Mayonnaise  
1.9 lbs.  Tilapia filets, pan seared, cut into chunks 

DIRECTIONS

1.) For the Salsa Veracruz, in a food processor, combine onion, garlic, tomato, jalapeno, green olives, 2 ½ oz. capers, and oregano and pulse until a chunky salsa forms.

2.) For the Caper Aioli, in a food processor, combine mayonnaise with 3 oz. capers and blend until smooth.

3.) Pre-heat fryer to 350°F. To assemble one tostada, fry one tortilla until crisp and allow to dry, about 2 minutes. Spread ½ cup of the salsa over the tostada, top with 6 oz. of tilapia, and drizzle with 2 oz. of the caper aioli. Slice into portions and serve.

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