Fish Tostados (COJ)

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Ingredients

1 box Southern Baked for Chicken

1 pound flounder fillets - cut into 2-inch pieces

8 tostados

1 head romaine lettuce - cut into 1/4-inch pieces

5 medium radishes - thinly sliced

2 medium scallions - thinly sliced

10 medium cherry tomatoes - quartered

1/4 cup red cabbage - shredded

3/4 cup low-fat plain yogurt

2 tbsp lime juice - fresh squeezed

1 tsp chipotle peppers in adobo sauce - finely chopped

2 tbsp fresh cilantro - for garnish

Directions:

Preheat oven to 400°F. Line a baking sheet with nonstick aluminum foil. Place House-Autry Southern Baked for Chicken Coating Mix and flounder fillets in a resealable plastic bag; toss to coat fish pieces. Place coated fish onto baking sheet and bake for 5 minutes or until golden brown and fish is cooked throughout. Heat tostados in the oven while fish is cooking.

For salad: Combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.

For sauce: Combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.

To assemble: Layer warm tostado with ½ cup salad mixture. Top with 2-3 fish pieces and drizzle 2 tbsp sauce over top.