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Fish Tostachos

Originally aired

INGREDIENTS
  • 8 to 12 6-inch corn tortillas, cut in thirds
  • All-natural vegetable or olive oil cooking spray
  • 2 filets sustainable, firm white fish
  • Old Bay seafood seasoning
  • Mexican Pesto, shredded crispy lettuce, finely diced seeded tomatoes, for topping
  • For the Mexican Pesto:
  • 3 jalapeo peppers or other medium-heat chiles
  • 1 cup cilantro leaves
  • 1 cup arugula
  • 2 sprigs fresh oregano or marjoram leaves OR 1 teaspoon dried Mexican oregano
  • 2 large cloves garlic, grated or pasted
  • 1 scant tablespoon ground cumin
  • Zest and juice of 2 limes
  • 1/4 cup pistachios or pepitas (pumpkin seeds), toasted
  • Salt and pepper
  • A splash of water
  • 3 tablespoons EVOO Extra Virgin Olive Oil
PREPARATION

Preheat oven to 400F. Lightly spray tortillas with cooking spray. Bake until crisp and light golden.

Lightly spray a nonstick skillet with cooking spray and heat over medium-high heat. Cook fish 8-10 minutes until opaque. Flake into bite-size pieces.

Dress tortillas with lettuce topped with warm fish and dot with pesto, top with diced tomatoes.

For the Mexican Pesto:

In a food processor, combine the chilies, cilantro, arugula, oregano or marjoram, garlic, cumin, lime zest and juice, pistachios or pepitas, and season with salt and pepper. Pulse-chop to combine, adding a splash of water to loosen. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. (Makes 1 1/2 cups)

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