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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