Tilapia Tostada with Salsa Veracruz and Caper Aioli
Tilapia Tostada with Salsa Veracruz and Caper Aioli using Mission 10" Pressed Flour Tortillas - perfect for a flavorful foodservice dish.
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Cooking tools:
- Food processor
- Deep fryer
- Oven
- Skillet
- Kitchen scale
- Chef's knife
- Cutting board
- Baking sheet
- Measuring cup
- Measuring spoon
- Spatula
- Plate
Ingredients
- 12 each 10" Heat Pressed Flour Tortilla (10420)
- 15 oz. Onion, 1/4" sliced, charred in a dry pan
- 10 Cloves Garlic, roasted with skin on in a dry pan, peeled
- 2.3 lb. Tomato, roasted in oven until soft
- 7 1/2 oz. Jalapeño, stemmed, seeded, roasted in a dry pan
- 5 oz. Green Olive
- 5 1/2 oz. Capers
- 2 1/2 tsp. Mexican Oregano, toasted, ground
- 3 cups Mayonnaise
- 1.9 lb. Tilapia, filets, pan seared, cut into chunks
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