Baja Chili-lime Rubbed Fish On Black Bean-potato Tostadas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 (20 ounce) package simply potatoes® shredded hash browns
• 1 (15 ounce) can black beans, drained, rinsed
• 1/2 cup diced red bell pepper
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 eggs, lightly beaten
• 1 1/2 tablespoons olive oil
• 4 (4 -5 ounce) skinless tilapia fillets (or other firm fish fillets)
• 2 tablespoons chili powder
• 2 teaspoons lime zest
• 1 medium avocado, halved, seeded, peeled, chopped
• 1 medium mango, halved, seeded, peeled, chopped
• 1/2 cup red onion, diced
• 2 tablespoons cilantro, finely chopped
• 2 teaspoons mint, finely chopped
• 3 tablespoons lime juice
• lime wedge, if desired

Recipe

• 1 preheat oven to 400°f generously spray a 13x9 pan with nonstick cooking spray.
• 2 in a large bowl, combine hash browns, black beans, peppers, cumin, ½ teaspoon kosher salt, red pepper flakes, and eggs. mix well. spoon hash brown mixture in a thin layer into pan, spreading to cover bottom of the pan. drizzle hash browns with olive oil. bake, uncovered, 25-30 minutes, or until light golden brown. remove from oven.
• 3 place fish fillets on a work surface. in a small bowl, combine chile powder, lime peel, and 1/4 teaspoon kosher salt. rub spice mixture onto both sides of fish. arrange fish fillets on top of hash browns. return to oven; bake, uncovered, 6-8 minutes or until fish is lightly browned and cooked through.
• 4 meanwhile, in a medium bowl, combine avocado, mango, red onion, cilantro, mint and lime juice. stir to mix.
• 5 to serve, divide hash brown into four portions, stacking if needed. place each potato tostada on a plate. top with a fish fillet; spoon avocado-mango salsa over top of fish. serve with lime wedges, if desired.