The typical tostada adds up to a mountain of fat and calories: First there’s the deep-fried tortilla base or shell, which is spread with a liberal amount of refried beans. Then come the greens (no fat!), the fish and big dollops of sour cream and guacamole. Talk about a heavy meal.
But don’t despair. Our version starts out with an extra-thin corn tortilla that’s baked until crisp--not fried. Then, white beans are mashed, combined with grilled onion, garlic and chile, and simmered over low heat.
The halibut filet is grilled without any oil. And instead of finishing the tostada with rich sour cream and guacamole, a light citrus dressing is drizzled over top. Here’s one tostada you’ll have no problem eating.