FedsGetFit

Take fresh fish and place on a napkin to absorb any moisture. Season fish with 2 table spoons of lemon pepper, entire lemon juice and 1 garlic clove (minced). Place in fridge for 30 minutes.

In a medium skillet, heat up 3 tablespoons of Extra Virgin Olive oil, ¼ of the yellow onion and green bell pepper and sauté.

In the meantime, take the can of black beans, drain and rinse with cold water. On low heat place the beans in a medium saucepan, add salt and pepper for taste. Once hot, crush beans with fork. Add water to avoid drying out.

Add 2 pieces of fish to the heated oil; should cook each side about 5 minutes. Fish should turn white and flaky. Repeat with the remaining 2 pieces. Once cooked, place all fish with drippings in foil to keep warm.

In the same pan used for the fish, add the remaining oil, onion and jalapeno to the skillet and sauté. Once the onion is translucent add the garlic, corn (mostly drained), salt and pepper (for taste).

Meantime, shred the cabbage and place in a medium size bowl.

You may buy tostadas already made or follow these instructions. Place 2 corn tortillas to 1 paper towel; sprinkle salt on the paper towel so that the tortilla does not stick. Place no more than 4 at a time in the microwave and heat for 3 minutes, may need additional time (microwave time may vary). Corn tortillas will begin to dehydrate and become crispy. Then repeat with the remaining 4 corn tortillas.

After the corn mixture is heated, place the entire mix on top of the shredded cabbage and combine.

Grab a plate, place 2 corn tortillas and spread the beans on the tostada, add the fish and then top with the cabbage mix. Top with low fat shredded cheese, avocado and ENJOY!