Fish Tostachos

by Rachael Ray Show Staff 3:00 AM, April 29, 2013

Aired April 29, 2013

Serves HASH(0x2fcc948)
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

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)