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This recipe for Fish Toast Mexican Style is an easy snack for warm weather season or Lent, and is prepared quickly and easily. A big tip is to reduce the time of cooking the tomato, so that the juices do not seep into the bread, to prevent the toasted bread from crumbling,
In a saucepan over medium heat, heat the oil, sauté the onion until it changes color, add the garlic, the tomatoes, the chile de árbol, the tilapia and cook 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, season with salt and pepper.
On a Tostadaito Mantequilla Bimbo® bread spread a little of the dressing, add the Fish and decorate with avocado and parsley.
PRESENTATION
On a plate, served with a refreshing drink.
TIPS
When cooking the tomato, let the tomato reduce, sufficient time so that the juices don't seep into the bread.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
236.2
kcal
11.81%
Carbohydrate, by difference
7.1
g
2.37%
Protein
6.4
g
12.8%
Total lipid (fat)
21
g
32.31%
100
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