Fish Tostadas with Lime Black Bean Sauce

Hello, everybody! Mary Jane here and I have a delicious recipe for fish tostadas. (Actually, this could be set on rice or salad, too, but I like some crunch with my veggies.)

Ingredients:

One package of breaded fish fillets, or bread and fry up your preferred fish

two cups corn

two cups black beans

four avocados

3 small tomatoes, chopped

4 tsp chopped onion

Veggie sauce:

2 tsp olive oil

3 tsp honey

4 tsp lime juice

dash of cumin

dash of cayenne pepper

Cream sauce:

2 tsp minced garlic

2 tsp fresh cilantro fresh cilantro

4 tsp lime juice

1 cup mayo

1/4 tsp cayenne

4 oz canned green chiles, mild

salt to taste

4 or 5 corn tortillas

salt to taste

Oil for frying

So, chop the avocados, tomatoes, onion and add to the corn in a medium bowl. 

 Mix the lime juice, cayenne pepper, honey, salt, and garlic together and add to the veggies above.

 Random pictures of chopped tomatoes. *sigh* These were from a store. How I miss fresh tomatoes right now!

 Prep the cilantro so it's ready to add as a garnish. I'm NOT a cilantro fan. Even the smell of it makes me queasy. But my husband loves it, so here we are... lots of cilantro. Because love.

 I love fresh limes. :)

Heat about 1 1/2 cups of vegetable oil in a small pan until hot enough to crisp corn tortillas. 

I also made some corn chips for those who preferred mostly veggies and just some chips for a garnish.

                                                    
As soon as the tostada is out of the oil and cooled, pile on the veggies and beans. This is a bit of a deceptive photo since the reality was almost all the ingredients were separate because I have picky eaters, so people were adding what they wanted, with or without sauce.

 Now, add the mayonnaise, garlic, lime juice, cayenne pepper and cilantro to a blender and blend completely. Add salt to taste.

 The fish should be cooked or near cooked by now. I picked up the wrong fillets so these weren't as crunchy as I wanted, but they were still good.

 Add the cilantro cream sauce and garnish with fresh cilantro.

A shot of the tortillas. If I wasn't so scared of hot oil, I'd make fresh tortilla chips every day!

Enjoy! I hope everyone is surviving the dark days of February. :) We haven't been felled by sickness yet  (knock on wood) and I have a dream of escaping the winter without any terrible colds or stomach flu!
Until next week!