Hurrah For Halibut Tostadas

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 1/2 lbs halibut fillets
• 5 tablespoons fresh lime juice
• 1 1/4 teaspoons salt, to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon mexican seasoning (see my sweet mexican spice seasoning mix) (optional)
• vegetable oil
• 6 corn tortillas (6-inch diameter)
• 1 cup nonfat plain yogurt
• 1 teaspoon sugar (omit if using mexican seasoning)
• 1/2 teaspoon chili powder
• 1 large avocado, firm but ripe
• 3 cups cabbage, shredded (red and green cabbage)
• 1/4 cup fresh cilantro leaves, minced
• fresh salsa, of your choice

Recipe

• 1 place the fish fillets in a non-reactive shallow plate. sprinkle 4 tablespoons of the fresh lime juice all over the fish. sprinkle with the 1 teaspoon salt, black pepper and my sweet mexican spice if desired. cover fish and chill for at least 30 minutes. (this could be done several hours in advance.).
• 2 if desired, lightly fry the corn tortillas in a little bit of oil in a pan. cook unti crisp, about 1 minute on each side. set aside to drain.
• 3 in a small bowl combine the yogurt-lime sauce ingredients, the remaining tablespoon of fresh lime juice and the remaining 1/4 teaspoon of salt. can be prepared several hours in advance.
• 4 if you fried the corn tortialls, wipe the oil from the pan and heat up a little bit more oil. when pan is hot, add the fish along with 1 tablespoon of fresh lime juice, cover and cook until opaque, 10-12 minutes. check for doneness.
• 5 once cooked, break up the fish fillets into pieces.
• 6 just before serving the tostadas, pit, peel and slice the avocado. drizzle on some lime juice to stop the avocado from browning.
• 7 for each serving, place a tortilla on a plate and divide the cabbage, flaked fish with juices, the yogurt-lime sauce, cilantro leaves, salsa and avocado slices. you know the rest: rice and beans on the side, mariachi music, pacifico, lime wedges, etc.
• 8 serve immediately.