Fish Tostadas | Dairy Farmers of Manitoba | DFM

Ingredients

• 1 lb (500 g) skinless white fish fillets
• 1 egg
• 1 1/4 cups (300 mL) milk, divided
• 1 tsp (5 mL) chili powder
• Salt and pepper
• 1 1/2 cups (375 mL) crushed cornflakes cereal
• 4 small (about 6 inches/15cm) corn or whole wheat flour tortillas
• 2 Tbsp (30 mL) all-purpose flour
• 1 tsp (5 mL) dried dill or chili powder
• 1 cup (250 mL) shredded Canadian Monterey Jack or Cheddar cheese,
• divided
• 4 cups (1 L) shredded romaine lettuce
• 1 cup (250 mL) grape tomatoes, cut in half
• Choose a fairly firm, white fish, about 1/2″ (1 cm) thick for the best results. Good choices are Haddock, Pacific Cod, Halibut, Lake Whitefish, and Pickerel.
• Use Canadian Monterey Jack or Havarti cheese with hot peppers.
• Add 1/4 to 1/2 tsp (1 to 2 mL) chipotle pepper powder with the dill and/or add pickled jalapeno peppers with tomatoes.
• Let kids help coat the fish pieces and build their own tostadas with their favourite toppings.