Friday, February 7, 2014

The Better Chip and Rockin' Fish Mini-Tostadas!

Looking for a fast, tasty and healthy dinner for your family? My creation below will get your dinner on the table quickly and taste isn't sacrificed for speed. It uses ingredients you probably have on hand already and can be served with rice, beans or a fresh fruit mango salsa.
Super-Simple Chip-Encrusted Tilapia Mini-Tostadas Six tilapia filets 1 egg 1/2 cup milk 1/2 tbsp Spicy Wasabi Mustard (you can sub in Dijon or honey mustard) 1 cup crushed corn chips (I used The Better Chip) Salt and pepper to taste Six - ten corn tortillas (depending on size) Olive oil Lime juice or fresh limes Cayenne or chipotle pepper, ground Fresh radishes and/or cabbage Sour cream, if desired Preheat oven to 375. Mix the first three ingredients together thoroughly. Dip the fish filet into the liquid mixture and then roll each, separately, into a bowl containing the chips, salt and black pepper and cayenne pepper, also thoroughly mixed together. Bake the filets for approximately 20 minutes. While the filets are in the oven, take a biscuit cutter and stacking your tortillas together on a sturdy counter top or cutting board, cut two rounds into each tortilla. (I was able to cut through four tortillas once using a metal-edged small-sized biscuit cutter. If you use larger tortillas, you can use the larger cutter.) Put as many as can easily fit into a non-stick skillet with 1 tbsp of the olive oil and 1/2 tbsp of lime juice. Quickly heat the tortilla rounds until they are just slightly crispy. Remove from the heat onto paper-towel lined plates and sprinkle with sea salt and ground peppers. Once you're sure the fish is done, remove from the oven and cut the filets into thirds or quarters. Place one piece on a tortilla round. Add some chopped/sliced radishes or cabbage, or both, and squeeze more fresh lime juice on top. A dollop of sour cream is also an option. Serve immediately.
Pretty easy, right? You could do this with a variety of chips, but since we're trying to be more health-conscious, we used The Better Chip Corn with Sea Salt chips. They are 100% all natural chips made with whole vegetables and whole grain corn masa...and they are delicious. They are vegan-friendly, non-GMO and naturally gluten-free. What more could you ask for in a chip? Oh wait, they are only 130 calories, .5 g of saturated fat and only 1 g sugars and they are made in a completely nut-free environment, so you can rest easy knowing these are good for you in all regards.
Like my blog is all about, you can have indulgences and still be healthy, and this means chips, too. Chips are frequently something people associate with snacking but they are a unique way to spice up your meal and help you to get away from heavy fried coatings or batters, typically made with flour. A chip coating is not a crispier texture but it doesn't retain the oil that a fried batter can. It also retains its crispiness longer after baking than something with liquid already in the batter. The only problem is that you have to stop people from eating them straight out of the bag! The Better Chip is snappy, perfectly salted and has a true corn flavor and would pair well with any dip at an upcoming party. This recipe also makes a great leftover. Since most of my dinners end up being my husband's lunch the next day, I try to keep this in mind when I cook. I need things that will still be as yummy the next day and is portable. As long as you've got access to a refrigerator, this meal can go with you to work tomorrow...if you have leftovers. Sometimes that's a hard thing in my house, and when I told the kids I was cooking with chips, their eyebrows went up. They are excited to know that I’ve found a new chip to add to the pantry for school lunches or a road trip. You will be, too! Find The Better Chip on Facebook, Pinterest and G+. Get ready to get inspired to start adding these to your daily snack or meals!

Guest Post by Donna over at Dangerous Cupcake Designs

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