Tilapia Tostadas


    * 1/4 cup all-purpose flour
    * 1 teaspoon chili powder
    * 1/2 teaspoon salt
    * 1/2 teaspoon pepper
    * 1/4 teaspoon garlic powder
    * 4 tilapia fillets (6 ounces each)
    * 1 tablespoon butter
    * 8 corn tortillas (6 inches)
    * 2 cups angel hair coleslaw mix
    * 2 tablespoons reduced-fat mayonnaise
    * 2 tablespoons reduced-fat sour cream
    * 1 tablespoon lime juice
    * 1 teaspoon grated lime peel
    * 1 cup canned black beans, rinsed and drained
    * 1/2 cup sliced avocado


    * In a large resealable plastic bag, combine the flour, chili powder, salt, pepper and garlic powder. Add tilapia fillets, one at a time, and shake to coat.
    * In a large nonstick skillet over medium heat, cook fillets in butter for 5-6 minutes on each side or until fish flakes easily with a fork. Meanwhile, place tortillas on a baking sheet and spritz with cooking spray. Broil 3-4 in. from the heat for 2-3 minutes on each side or until crisp.
    * In a small bowl, toss the coleslaw mix, mayonnaise, sour cream, lime juice and peel. Cut fish into large pieces. On each tortilla, layer coleslaw, black beans, fish and avocado. Yield: 4 servings.

Source: tasteofhome.com