Ingredients
| JALAPEÑO CASHEW CRUSTED FISH: | |
| 18 each | 2x2” fillets white fish |
| 1 cup | Greek yogurt, plain |
| 4 ½ cups | Azar® Jalapeño Cashews |
| MANGO AVOCADO SALSA: | |
| 1 each | Mango, fresh, small dice |
| 1 each | Avocado, fresh, small dice |
| 2 tablespoons | Lime juice |
| 2 tablespoons | Cilantro, fresh, chiffonade |
| SEASONED MASHED AVOCADO: | |
| 1 each | Cilantro, fresh, chiffonade |
| 1 ½ teaspoons | Chile lime salt, such as Tajin |
| FINAL ASSEMBLY: | |
| 18 each | 5” corn tortillas, fried |
| 1 cup | Seasoned Mashed Avocado |
| 18 each | Jalapeño Cashew Crusted Fish |
| 2 cups | Mango Avocado Salsa |
Procedure
Makes 6 Servings (3 each)
Jalapeño Cashew Crusted Fish:
- With gloves on, dip the fish into Greek yogurt, scraping off all but a thin layer.
- Place the fish into the crushed jalapeño cashews to coat. Hold refrigerated until ready to bake.
Mango Avocado Salsa:
- Mix all ingredients together and hold until time of service.
Seasoned Mashed Avocado:
- Mix mashed avocado with chile lime salt, cover surface with plastic, refrigerate until time of service.
To Make One Portion (three tostadas per portion):
- Preheat oven to 300°
- Bake fish for 8 minutes, or until cooked through. Set aside.
- Plate 3 tostadas and top each with one tablespoon of Seasoned Mashed Avocado.
Top each tostada with 1 piece of Jalapeño Cashew Crusted Fish and 2 tablespoons of Mango Avocado Salsa. Serve immediately.