ENTREE: California Seafood Tostadas
1 lb. 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 cup cooked white rice,
mixed with 1/2 tsp. 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 lg. red onions, finely chopped
1 clove garlic, minced
2 jalapeño or serrano chiles, minced
1/2 tsp. cumin
1/2 tsp. oregano
1/4 tsp. each salt and pepper (to taste)
Juice of 2 limes
* 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.
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California Seafood Tostadas:
On each plate, place tostada shell and spread on some rice. Layer fish,
vegetables, lettuce, and cilantro.
Serves 6.
Sauvignon Blanc.
Nutrition (per serving): Calories 241; Protein 22 g;
Carbo. 31 g; Fat 3 gm; Cholesterol 33 mg; Sodium 295 mg
Guacamole:
Mix all ingredients and chill.
Nutrition (per serving): Calories 157; Protein 3 g;
Carbo. 16.5 g; Fat 10 g; Cholesterol 0 mg; Sodium 262 mg
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