Toasted Bread with Fish a la Mexicana

Pan Bimbo
An easy snack for hot weather or Lent can be this recipe for Toasted Bread with Fish a la Mexicana, which is prepared quickly and easily. A great tip to prevent the Toasted Bread from breaking is to let the tomato cook long enough so that the juices do not seep onto the bread.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons olive oil
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 tomatoes, cubed
  • 2 árbol chiles, finely chopped
  • 4 tilapia fillets, cubed, 100 g each
  • 1 tablespoon epazote, finely chopped
  • 1 package cream cheese, for the dressing (190 g)
  • 1/2 cups sour cream, for the dressing
  • 1 tablespoon garlic powder, for the dressing
  • salt and pepper, for the dressing
  • 12 Bimbo® butter toast
  • 1 avocado, for decoration
  • parsley, for decoration
Preparation
20 mins
10 mins
Low
  • In a skillet over medium heat, heat the oil, sauté the onion until it changes color, add the garlic, tomatoes, chili de árbol, tilapia, and cook for a few minutes. Season with salt and pepper, add the epazote, and cook for 3 more minutes. Let cool and set aside.
  • For the dressing, in a bowl, soften the cream cheese, add the sour cream, garlic powder, and season with salt and pepper.
  • On a Bimbo® Butter Toast, spread a bit of dressing, add the fish a la Mexicana, and decorate with avocado and parsley.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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