Any excuse is good to prepare a rich recipe!
Although we are in the middle of a pandemic, this does not mean that we cannot continue carrying out certain traditions that we do every year; how to make a good meal on May 5. Now that we spend more time at home, it’s the perfect excuse to invent in the kitchen.
See below a tasty recipe of Fish toasts that you will love. It is super easy to prepare, and the ingredients can be found in AmazonFresh, Without having to leave home!
RECIPE by Chicano Eats – For 5 to 6 people.
- 4 fresh tilapia fillets
- 2 tablespoons of olive oil
- 2 teaspoons garlic powder
- 1 ½ teaspoon onion powder
- ½ teaspoon of smoked paprika powder
- ½ cup sour cream
- 2 tablespoons of Mayonnaise
- 1 ½ tablespoons of lemon juice
- 1 tablespoon of water
- Kosher salt
- Ground black pepper
- Grated cabbage
- Chopped cilantro
- Avocado sliced
- Sliced tomato
- sauce Cholula
Instructions for preparation:
Preheat your oven to 400 ° F. Place your steaks on a large baking sheet lined with parchment paper. Pat the fillets dry with a napkin and drizzle with olive oil. Sprinkle 1 teaspoon garlic powder, 1 teaspoon onion powder, and smoked paprika evenly over each fillet. Then season with salt and pepper. Bake for 18-20 minutes or until fillets are tender.
While the steaks are baking, mix together the sour cream, mayonnaise, lemon juice, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder and water. Season with salt and pepper, then place the finished cream in the refrigerator.
Once cooked, let the fillets cool for 4-5 minutes and crumble with two forks. Place part of the crumbled tilapia on toast and top with grated cabbage, chopped cilantro, sliced avocado, and sliced tomato. Put a touch of cream and Cholula sauce on top and enjoy the toasts with Sol Chelada Lemon and Salt.
The mind behind Chicano Eats:
Esteban Castillo is the founder of Chicano Eats, a vibrant and innovative food blog with a focus on Mexican-American fusion. Like the bright and refreshing flavor of Sol beer, Castillo’s recipes shine their way with a unique and flavorful twist on authentic Mexican cuisine.
The beer named after the sun launched Sol Chelada Limón y Sal in the United States. Being the number one lemon and salt chelada in Mexico, Sol Chelada Limón y Sal combines the traditional Sol lager with lemon flavoring and salt in 24-oz. Cans. This has become a key addition to Sol’s beer portfolio and is responding to the demand for classic Mexican cheladas that continues to grow in the United States.
Sol Chelada Limón y Sal beats other lemon beers as it follows the same recipe that many love in Mexico. At 3.5 percent alcohol by volume, this beer refreshes with a natural lemon flavor and a classic, salty finish.
“We are excited to know that people will enjoy the same authentic recipe that holds the number one spot in the hearts of Mexican consumers,” said Katie Feldman, senior director of North American imports at Molson Coors. “Sol Chelada Limón y Sal is made for those who appreciate authentic Mexican flavors and love to drink outdoors on bright sunny days.”
Sol Chelada Limón y Sal joins the Sol product portfolio in the United States along with the original Sol Chelada and the classic Sol. The classic Sol Chelada, which debuted last year, was in such high demand that it was difficult to keep it supplied in some parts of the country.
Sol Chelada Limón y Sal is now available in select cities in the United States and will be supported with a new campaign that shows the expansion of the Sol Cheladas family. The new campaign will include: 15 video spots that consumers will be able to see through digital channels. In addition, the brand plans to promote Sol Chelada Limón y Sal with a series of public relations programs and influencers.
For more information on Sol Chelada Limón y Sal or Sol beer, visit Sol.com/US, Facebook.com/SolBeerUS and follow @SolBeerUS on Twitter and Instagram.