Adrian Leon’s Tostadas with Hamachi Marinated in Marmalade

Serves: 4

1 clove garlic
1/3 cup chopped white onions
1 tablespoon red peppers
1 teaspoon extra-virgin olive oil
1/4 teaspoon chopped habanero peppers
1/4 cup fresh papaya
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup fresh orange juice

1/2 pound tortillas, cut in triangles
1/2 cup vegetable oil for frying
12 ounces hamachi filet cut in 1/2 inch squares
1/2 cup diced romaine lettuce
1/2 pound queso fresco (fresh cheese) finely grated
1/2 cup cilantro leaves
1/2 cup dice tomatoes (outer part only)
1/2 cup sour cream
salt and pepper to taste

1 Cook garlic, onions, and red peppers with olive oil until golden brown. Add habanero peppers, fresh papaya, SPLENDA® Granulated Sweetener, orange juice and cook on medium heat for about 8 minutes. Remove marmalade from heat and mix it in a blender until smooth.

2 Strain the marmalade mixture into bowl with a china cap or sieve.

3 Make tostadas in an 8 inch cast-iron frying pan by frying in oil, on medium heat, for 3 minutes. Remove and drain well on paper towels.

4 Mix the hamachi and the marmalade.

5 Top each tostadita (fried tortillas) with hamachi, romaine lettuce, tomatoes and cilantro. Sprinkle lightly with cheese. Finish with a touch of sour cream and serve.

Nutrition Info (per serving)
Calories 470; Calories from Fat; Protein 32g; Fat 21g (sat 9g); Carbohydrate 39g; Fiber 5g; Cholesterol; Sodium 320mg; Sugar 6g;