Tilapia Tostada with Diamond of California Crunchy Nut Coating Share on Pinterest

Tilapia Tostada with Diamond of California Crunchy Nut Coating

  • 15 minutes, cook time 25 minutes
  • 29 ingredients
  • Nut Coatings
  • Moderate


  • For the Guacamole
  • 3 Large Avocados, pitted and peeled
  • 1/4 cup finely chopped white onion
  • 1/2 cup fresh cilantro leaves, chopped
  • 3 tablespoons lime juice, from about 2 limes
  • 1 medium jalapeno, seeded & finely diced
  • 2 tablespoons olive oil
  • Kosher Salt for Seasoning
  • 1/4 cup cherry tomatoes, roughly chopped
  • For the tostada
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1 tablespoon ancho chile powder
  • 1 tablespoon garlic powder
  • 4 large eggs
  • 1 5oz package Diamond of California Nut Coatings
  • 1 teaspoon guajillo chile powder
  • Kosher salt for seasoning
  • 1 pound Tilapia
  • 1 quart oil for frying, such as peanut or canola oil
  • 1 16oz package coleslaw vegetable mix
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon dried Mexican oregano
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice, from one large lime
  • 6 crunchyy tostada shells
  • Crema, chopped limes, and chopped fresh cilantro, optional for serving

The Steps

  1. Combine the avocado, onion, cilantro, lime juice, jalapeno, olive oil, and tomatoes in a medium mixing bowl. Season with a heavy pinch of kosher salt. Use the tine of a fork to smash together until mostly smooth and set aside.
  2. Make the breading station for the tilapia by combining the coconut and almond flours with the garlic and ancho chile in a medium bowl. Season with salt and stir to combine. Crack the eggs into another bowl and season with salt, whisk to combine. Finally add the Diamond of California Nut Coating to a third bowl and add the guajillo chile powder and a pinch of salt.
  3. Heat the fry oil to 350 degrees F. Set a cooking rack over a sheet pan and have this standing by for the finished tilapia.
  4. Coat the tilapia with nut coatings. Dip them first in the flour mixture, then the egg, then the Diamond of California Nut Coating mixture. After coating, carefully move them to the hot fry oil. The fish will cook quickly, about 3 minutes total time. Don’t fret if the coating looks dark — its the chile powders!
  5. Remove the fish from the hot oil and season with salt after frying and set aside to cool.
  6. Make the slaw by combining the coleslaw mixture with the cilantro, spices, lime juice olive oil and a heavy pinch of kosher salt.
  7. Build the tostadas by layering each tostada shell with guacomole, followed by tilapia, then slaw. Drizzle with crema, more lime juice, and add a sprinkle of cilantro, if desired

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