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1 pound California seafood *
6 tostada shells
OR
6 corn tortillas, crisped in oven
1 head romaine lettuce, shredded
1/2 bunch cilantro, finely chopped
1 cup cucumber, chopped
1 cup bell pepper (red, yellow, or green), chopped
1 1/2 cups cooked white rice
MIXED WITH
1/2 teaspoon salt, pepper, juice of 1 lime

GARNISH
Lime wedges
Chiles
Guacamole
Black olives
Low fat sour cream or yogurt

GUACAMOLE
2 ripe avocados, cubed
2 large tomatoes, diced
2 large red onions, finely chopped
1 clove garlic, minced
2 jalapeño or serrano chiles, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon salt and pepper (to taste)
Juice of 2 limes
Servings: 6
CALIFORNIA SEAFOOD TOSTADAS:
On each plate, place tostada shell and spread on some rice. Layer fish, vegetables, lettuce, and cilantro.

GUACAMOLE:

Mix all ingredients and chill.



Notes: * This recipe works well for many types of seafood, including California halibut, white seabass, swordfish, shark or pink shrimp. Cook or grill fish as desired. Or you may use leftovers.
Suggested Wine: Sauvignon Blanc
 
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