Fish Tostada with Cucumber Avocado Crema

Food on Superbowl Sunday should be finger food - freeing up the hands for throwing wildly into the air yelling "Score!"  Or for high-fives.  They might need to be available to wipe the tears or hide the yawns, depending on how the game goes for your team.

So if you feel like fish tacos, go for fish tostadas instead. 

2-3 tilapia or swai fillets
2 tsp chili powder of Cajun spice mix

1 orange pepper, thinly sliced
1 onion, thinly sliced

1 15-oz can refrained beans
8 corn tostada shells

1 cup pickled or shredded cabbage
1 recipe cucumber crema
2 green onions, sliced
palmful cilantro, chopped

Sauté the onion and pepper in a skillet with a bit of canola oil.  Cook for about 10-12 minutes, until nicely softened and beginning to be caramelized.  Meanwhile, heat a non-stick grill pan.  Coat fish fillets with chili or Cajun spice, and spray with canola oil.  Sear fish on grill pan, about 3-5 minutes per side.  Remove fish to a platter, cover and keep warm.

Heat refrained beans in a small soup pot with just enough water to make creamy and spreadable.  Spread a few tablespoons on each of the corn tostadas.  Divide the onions and peppers about each of the tostadas. 

Slice the fish into thin slices and divide among the tostadas.  Top each tostada with a bit of cabbage, a dollop or crema, some onions and some cilantro.  Makes 8 tostadas  to serve 4.