Chipotle Fish Tostadas
Ingredients
• 3 quarts water
• 2 teaspoons kosher salt, divided
• 1 medium onion, quartered
• 3 garlic cloves, smashed
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/2 bunch fresh cilantro, tied with string
• 2 pounds firm white fish fillets
• 2 tablespoons olive oil
• 4 garlic cloves, pressed
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 2 to 3 canned chipotle chiles in adobo sauce, seeded, finely chopped, and divided
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice
• 2/3 cup mayonnaise
• 2 teaspoons adobo sauce from chipotle chiles in adobo
• 1 cup vegetable oil
• 12 corn tortillas
• 6 cups shredded iceberg lettuce
• 2 avocados, sliced
• Garnishes: fresh cilantro, lime wedges
Preparation
Bring first 7 ingredients to a boil in a 6-quart Dutch oven. Add fish, reduce heat, and simmer 3 minutes. Drain well, reserving fish but discarding onion, garlic, bay leaf, and cilantro. Flake fish, and set aside.
Heat olive oil in a large skillet over medium-high heat. Add pressed garlic cloves, and sauté 30 seconds. Add tomatoes, 1 or 2 chopped chipotle chiles, cloves, black pepper, and 1 tablespoon lime juice. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid almost evaporates. Process tomato mixture in a blender until smooth; return to skillet. Add fish to tomato mixture, and cook 1 minute or until thoroughly heated. Remove from heat, cover, and keep warm.
Stir remaining chipotle chile into mayonnaise. Stir in 2 teaspoons adobo sauce until blended.
Heat vegetable oil in a 9-inch skillet over medium-high heat. Fry tortillas, one at a time, in hot oil 1 minute or until richly browned and crisp, turning once or twice. Drain on paper towels.
Spread chipotle mayonnaise evenly on tortillas. Top each tortilla with 1/3 cup fish mixture, 1/2 cup lettuce, and avocado slices. Garnish, if desired.
Note: Try this recipe with rotisserie chicken in place of the fish for a quick weeknight dinner.
Shrimp and Crab nachos
Ingredients
• 1 teaspoon olive oil
• 1 pound peeled and deveined shrimp
• 2 to 3 teaspoons toasted ground cumin
• 1 teaspoon minced garlic
• 1 pound jumbo lump crabmeat, cleaned and picked
• 3/4 cup sour cream
• 1 bunch green onions, sliced
• 1 (9-ounce) bag yellow, white, or blue corn tortilla chips
• 3 cups grated pepper Jack cheese
• 1/2 cup sliced pickled jalapeño
Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add shrimp, cumin, and garlic; sauté 3 minutes or until shrimp are pink.
2. Combine cooked shrimp, crab, sour cream, and green onions in a large bowl.
3. Spread tortilla chips on an aluminum foil-lined baking sheet. Top with shrimp mixture. Sprinkle with cheese, and top with jalapeño.
4. Broil 5 to 6 inches from heat 2 minutes or until cheese melts. Serve immediately.
Corn Guacamole
Ingredients
• 8 ripe avocados, peeled and chopped
• 2 2/3 cups frozen whole kernel corn
• 1/2 cup fresh lime juice
• 1/3 cup firmly packed dark brown sugar
• 1/3 cup hot sauce*
• 3/4 teaspoon salt
• 2 1/2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• Peanut oil
• 12 (10-inch) flour tortillas
• Salt
• Garnishes: fresh cilantro, chopped tomato, lime wedge
Preparation
Mash avocados in a large bowl to desired consistency. Stir in corn and next 6 ingredients. Cover and chill.
Pour oil to a depth of 1/2 inch in a large skillet; heat to 350º. Stack tortillas; cut stack into 12 wedges. Fry wedges, 1 stack of 12 at a time, in hot oil 1 1/2 minutes on each side or until lightly browned. Quickly remove tortilla chips from oil; drain on paper towels, and sprinkle lightly with salt. Serve chips with dip. Garnish, if desired.
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