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1
Preheat your oven to broil and preheat a grill pan over medium to medium high heat.
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2
Cut 1/2 of the onion into 1/2 inch wedges reserve the wedges; and chop the other half.
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3
Place onion wedges, quartered tomatoes, chiles and garlic on baking pan.
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4
Drizzle with 1/3 cup of olive oil and place under broiler.
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5
Cook for 10-15 minutes, until vegetables are charred.
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6
Meanwhile season both sides of tilapia with 1 teaspoon salt, pepper, and chipotle chile seasoning.
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7
Place on grill pan and cook for 3-4 minutes on each side, until opaque and cooked through.
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8
Once fish is cooked and removed from grill, shred the fish into bite size pieces.
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9
Toss together radishes, chopped onion, cilantro, and shredded tilapia in a large bowl (youll be adding the tomato mixture to this bowl).
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10
Puree the roasted tomatoes, onion wedges, chiles, garlic, and 1 teaspoon of salt in a blender (since it will still be hot from the oven, I recommend that you remove center piece from lid and cover with a paper towel to allow steam to escape), until mixture is smooth.
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11
Stir tomato puree into the bowl with tilapia, radishes, chopped onion, and cilantro.
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12
Heat 1/2 cup of vegetable oil in in a medium skillet and heat over medium to medium high heat.
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13
Once oil is heated (it will be shimmering), place 1 tortilla at a time in oil and fry for about 1 to 1-1/2 minutes, flipping 2 or 3 times, until crispy.
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14
Use paper towels to drain some of the grease after removing tortillas from skillet.
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15
Assemble tostadas by spreading a thick layer of heated refried beans, spoon with tilapia mixutre, sprinkle with a little bit of cotija cheese, and top it off with avocado slices.
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16
Add a dollop of sour cream if you like, but its completely unnecesary as there is plenty of flavor without.
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17
Even my husband who would lick sour cream off the spoon admitted he didnt need the sour cream.
