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    Fried tilapia and black bean guacamole tostadas

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    Fried tilapia and black bean guacamole tostadas

    A speedy supper dish served with coriander cream

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 24


    • 300g greek yogurt
    • 20g coriander
    • 50g plain flour
    • 2 tsp turmeric
    • 8 corn tortillas
    • 1 litre vegetable oil, for deep-frying
    • 400g can black beans, drained and rinsed
    • 1 tbsp olive oil
    • 3 red chillies, sliced on the diagonal
    • ½ guacamole 2010 recipe
    • 3 tilapia fillets about 130g each


    1. Halve each fillet lengthways; slice each into 4 diagonal strips. Mix the flour and turmeric and season; toss the fish in it. Set aside.
    2. Blitz the ingredients for the coriander cream in a blender and season. Set aside.
    3. Using an 8cm pastry cutter, cut 3 circles out of each tortilla (the scraps can be fried and served with dips). Heat the oil to 180C (or until a cube of bread floats and turns golden in 30 seconds). Fry the rounds, in batches, for 30–40 seconds, until beginning to colour. Remove and drain on kitchen paper.
    4. Place 1 tsp each guacamole, coriander cream and black beans on each tostada. Heat the olive oil in a large frying pan and cook the fi sh in batches, for 1–2 minutes on each side, until golden and cooked through. Put 1 or 2 pieces on top of each tostada and scatter with sliced chilli.

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    Drinks recommendation

    The fresh apple flavours and mineral notes of the Cave de Beblenheim Pinot Gris Réserve from Alsace will make a delicious match.
    Bin number: 083227


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