Baja Chili-Lime Rubbed Fish on Black Bean-Potato Tostadas Recipe

Name: Baja Chili-Lime Rubbed Fish on Black Bean-Potato Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) package Simply Potatoes Shredded Hash Browns; 1 (15 ounce) can black beans, drained, rinsed; ½ cup diced red bell pepper; 1 teaspoon ground cumin; ¾ teaspoon kosher salt, divided; ½ teaspoon crushed red pepper flakes (optional); 2 eggs, lightly beaten; 1 ½ tablespoons olive oil; 4 (4 -5 ounce) skinless tilapia fillets (or other firm white fish fillets); 2 tablespoons chili powder; 2 teaspoons lime zest; 1 medium avocado, halved, seeded, peeled, chopped; 1 medium mango, halved, seeded, peeled, chopped; ½ cup red onion, diced; 2 tablespoons cilantro, finely chopped; 2 teaspoons mint, finely chopped; 3 tablespoons lime juice; lime wedge, if desired

Servings: persons

1 (20 ounce) package Simply Potatoes Shredded Hash Browns
1 (15 ounce) can black beans, drained, rinsed
½ cup diced red bell pepper
1 teaspoon ground cumin
¾ teaspoon kosher salt, divided
½ teaspoon crushed red pepper flakes (optional)
2 eggs, lightly beaten
1 ½ tablespoons olive oil
4 (4 -5 ounce) skinless tilapia fillets (or other firm white fish fillets)
2 tablespoons chili powder
2 teaspoons lime zest
1 medium avocado, halved, seeded, peeled, chopped
1 medium mango, halved, seeded, peeled, chopped
½ cup red onion, diced
2 tablespoons cilantro, finely chopped
2 teaspoons mint, finely chopped
3 tablespoons lime juice
lime wedge, if desired

1
Preheat oven to 400F Generously spray a 13x9 pan with nonstick cooking spray.
2
In a large bowl, combine hash browns, black beans, peppers, cumin, 1/2 teaspoon kosher salt, red pepper flakes, and eggs.
3
Mix well.
4
Spoon hash brown mixture in a thin layer into pan, spreading to cover bottom of the pan.
5
Drizzle hash browns with olive oil.
6
Bake, uncovered, 25-30 minutes, or until light golden brown.
7
Remove from oven.
8
Place fish fillets on a work surface.
9
In a small bowl, combine chile powder, lime peel, and 1/4 teaspoon kosher salt.
10
Rub spice mixture onto both sides of fish.
11
Arrange fish fillets on top of hash browns.
12
Return to oven; bake, uncovered, 6-8 minutes or until fish is lightly browned and cooked through.
13
Meanwhile, in a medium bowl, combine avocado, mango, red onion, cilantro, mint and lime juice.
14
Stir to mix.
15
To serve, divide hash brown into four portions, stacking if needed.
16
Place each potato tostada on a plate.
17
Top with a fish fillet; spoon avocado-mango salsa over top of fish.
18
Serve with lime wedges, if desired.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (20 ounce) package Simply Potatoes Shredded Hash Browns, 1 (15 ounce) can black beans, drained, rinsed, ½ cup diced red bell pepper, 1 teaspoon ground cumin, and more.

Yes, Baja Chili-Lime Rubbed Fish on Black Bean-Potato Tostadas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baja Chili-Lime Rubbed Fish on Black Bean-Potato Tostadas

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