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 panpeeled
- 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 cup Mayonnaise
- 1.9 Lbs. Tilapia, filets, pan seared, cut into chunks
Directions
- 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.
- For the Caper Aioli, in a food processor, combine mayonnaise with 3 oz. capers and blend until smooth.
- 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.
