Cod Tostadas with Corn Relish

The below recipe is one that I had been wanting to try for months now, I was just waiting for summer to roll around to make it. As previously mentioned, I love good fish tacos. You can pretty much bet that if fish tacos are on a menu I will order then. This recipe is a great alternative to the typical fish tacos and one that wont disappoint. I made these cod tostadas two weeks ago and they were awesome. The fish is rolled in cornmeal and then cooked in a skillet so it has a fried-like appearance and texture but without all the calories. Plus the corn relish is delicious. Grab a few coronas and you have the perfect Mexican dinner!

Cod Tostadas with Corn Relish
** from I Just Love My Apron and Cooking Light

Serves 2
Prep/Cook Time: 20 minutes
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1/2 cup reduced-fat sour cream
1/4 cup green salsa
1 cup yellow corn kernels
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 jalapeno pepper, seeded and minced
3/4 teaspoon salt, divided
1 cup diced peeled avocado
2 teaspoons fresh lime juice
2 cod fillets, cut into 2-inch pieces
1/4 teaspoon ground black pepper
1/3 cup yellow cornmeal
1 1/2 tsp olive oil
6 (6-inch) corn tortillas
1 cup packaged angel hair slaw

Preheat broiler.

In a small bowl, combine sour cream and green salsa. Set aside.

Heat a large skillet over medium-high heat. Add corn, bell pepper, onion, jalapeno, and 1/4 tsp salt.  Saute about 5 minutes and then transfer to a medium sized bowl. Add in the avocado and lemon juice.

Sprinkle fish with salt and pepper. Place cornmeal in a shallow dish; dredge fish in the cornmeal.

Heat 1 1/2 tsp oil in a large skillet over medium-high heat. Add fish and cook 3 minutes on each side or until fish flakes easily.

Coat both sides of a the tortillas with cooking spray or oil. Place on a cookie sheet and broil 2 minutes on each side, or until crisp.

Place tortillas on a serving plate, top with corn relish and garnish with the sour cream mixture.