Zesty Mexican pesto is a tantalizing topping for fish tostachos. You can also use this pesto on whole grain pasta for another healthy meal.
- 8-12 corn tortillas (6-inches each), cut in thirds
- All-natural vegetable or olive oil cooking spray
- 2 fillets sustainable, firm white fish
- Old Bay seafood seasoning
- Mexican Pesto (recipe below), shredded crispy lettuce and finely diced seeded tomatoes, for topping
For the Mexican Pesto:
- 3 jalapeño peppers or other medium-heat chili peppers
- 1 cup cilantro leaves
- 1 cup arugula
- 2 sprigs fresh oregano or marjoram leaves or 1 teaspoon dried Mexican oregano
- 2 large cloves garlic, grated or pasted
- 1 scant tablespoon ground cumin
- Zest and juice of 2 limes
- 1/4 cup pistachios or pepitas (pumpkin seeds), toasted
- Salt and pepper
- A splash of water
- 3 tablespoons extra virgin olive oil (EVOO)
- Pre-heat the oven to 400°F. Lightly spray the tortillas with cooking spray. Bake until crisp and light golden.
- Lightly spray a nonstick skillet with cooking spray and heat over medium-high heat. Cook the fish for 8-10 minutes until opaque. Flake into bite-size pieces.
- Dress the tortillas with lettuce topped with warm fish and dot with pesto; top with diced tomatoes.
- For the Mexican Pesto (makes 1 1/2 cups):
In a food processor, combine the chili peppers, cilantro, arugula, oregano or marjoram, garlic, cumin, lime zest and juice and the pistachios or pepitas; season with salt and pepper. Pulse-chop to combine, adding a splash of water to loosen. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms.