Fish Tostadas (A bit involved but well worth your efforts)

What you will need:

5 to 6 Talapia (or like fish) fillets

Corn Tortillas

2- 15oz cans Great Northern Beans (Navy Beans) Drained and Rinsed

2 to 3 Fresh Jalapenos Diced (depending on how spicy your pallet is and the quality of the jalapenos in your area)

2 cloves garlic minced

1 medium yellow or white onion diced

1/2 head cabbage cut into strips about an 1/8" wide

2 large limes or lemons ( I have tried both lemon and lime I prefer the lemon but you be the judge you might like Lime better)

Pinch Crushed Red Pepper

1/4 tsp. Black Pepper ( I usually pour about a dime size circle in my hand of pepper and that's what I add, I assume it would be close to a 1/4 tsp)

1/2 tsp. Cumin ( again I pour into my hand this one I pour about or just bigger than a nickle size circle)

1 1/2 cups of white wine (doesn't have to be expensive stuff here but it does need to be drinkable I mean you’re only taking a little out of the bottle the rest goes to the cook)

Preparation:

Thaw and rinse fish, cut into bite size chunks (1 1/2 " x 1 1/2" is a good size)

In a small bowl mix Cumin, Crushed red pepper, black pepper, minced garlic, 3 to 4 tbs. of olive oil and the juice from 1 and half of the lime or lemon (keep the left over half we will be using that in a minute) Mix well and pour over fish .  Marinade for approx. 30 minutes, any longer and the fish will start to cook in the lime juice. 

Put cabbage strips in a bowl season lightly with black pepper and squeeze the other half of the lemon or lime over the cabbage and let sit.

In a sauté pan heat about 1 to 1 1/2 tbs. of olive oil and add onion.  Sauté onion for about 5 minutes and add Jalapenos cook for another 5 minutes or so and then add beans and wine.  Reduce heat and allow to simmer for 30 to 45 minutes stirring occasionally.  When wine is almost completely reduced you’re going get out your trusty potato masher and you are going to mash the beans a little. Remove from heat, cover and set aside.

When you are about half way through your bean mix put the fish in the broiler.  You can grill the fish as well.  I have tried it both ways grilling is a bit more tedious and I have always gotten better results by broiling the fish. Broil the fish till it is a nice golden color and the edges are crispy.  Make sure to rotate the pan the fish is on.  For some reason all broilers I have ever used cook really uneven.  So rotate the pan to assure all the fish is getting nice and crispy.  Use caution though broilers go from not done to over done real quick.

In a frying pan put enough olive oil to cover the bottom of the pan and heat on medium.  Once oil is hot, start frying your corn tortillas flipping from side to side.  As they are frying season lightly with salt or not it is up to you.  Fry tortillas to a crispy golden brown. Place on a plate to allow excess oil to drain.  Placing a paper towel on the plate will absorb the oil and make clean up easier.

Now to make you Fish Tostada:

Using a spoon smear your fried tortilla with the bean mix, spread it out evenly to the edges of the tortilla, with your fingers or a fork place several pieces( depending on size of fish I usually put 5 to 6 pieces) of fish on the bean paste and tortilla mix and top with cabbage.

Should yeild about 7 to 8 tostadas.