Ingredients:
• 4 (6-8 oz.) crappie fillets, skinless • 1/4 tsp. salt
• 1/2 tsp. pepper • 2 Tbsp. vegetable oil
• 2 ears fresh corn, shucked • 8 corn tortillas, fried in oil
• 1 1/2 cooked black beans, drained • 2 C. Jack cheese
• 1 red onion, thinly sliced into rings • 1 1/2 C. green chile salsa
• 8 slices ripe tomato • 1/4 C. sour cream
• 2 C. Romaine lettuce, shredded
Directions:
Season fish with seasoned salt & pepper. Heat oil in large pan over med-high heat; cook on both sides. Remove from pan; add corn kernels. Cook 3-4 min. Break into large chunks. For tostadas, place 1 tortilla on plate. Top with 1/4 of beans & corn. Top with 1/4 C. cheese, onion rings,
