Fish Tostados with Slaw and Spanish Rice

Fish Tostados with Slaw and Spanish Rice


1 package (5.25 ounces) La Preferida Spanish rice
1 bag (12 ounces) Mann’s broccoli cole slaw
1 carton (8 ounces) Daisy sour cream (divided)
1 container (16 ounces) Dierbergs fresh pico de gallo (in Produce)
3 tablespoons canola oil
1 package (14 ounces) Regal Springs frozen tilapia
1 can (16 ounces) Old El Paso traditional refried beans
1 bag (12.4 ounces) Olé crunchy corn tostados (use 8; reserve remainder for another use)
1 package (8 ounces – 2 cups) Dierbergs shredded Mexican blend cheese


Cook rice according to package instructions.

In medium bowl, toss together slaw, ¼ cup of the sour cream, and ¼ cup of the pico de gallo; set aside.

Heat large skillet over high heat. Add oil and tilapia; cook for 4 minutes on each side. Remove fish from pan and flake into large pieces. Set aside.

Place refried beans in small glass bowl; microwave on high for 2 minutes.

Place 8 tostados on work surface. Spread ⅛ of the refried beans on each tostado. Top each tostado with ⅛ of the flaked fish. Top each with reserved slaw, cheese, remaining pico de gallo, and remaining sour cream as desired. Serve Fish Tostados with Spanish Rice.

Servings: 4
Serving Size: Nutrition not available.

Per Serving