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Seafood Recipes

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.

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

California Seafood Council, PO Box 91540,		Santa Barbara, CA 93190 +1-805-569-8050