Ingredients:

• 1 lb boneless tilapia fillets
• 1/4 cup lime juice - the juice from 1-2 limes (reserve about 1/2 lime to use as a topping on the finished tostada)
• 2 Tablespoons olive oil
• Salt and pepper to taste
• 1 medium avocado, sliced
• 1 cup grape tomatoes, sliced
• 2 cups shredded lettuce or cabbage for garnish
• 8 6" corn tortillas - spray both sides lightly with pan spray to prevent sticking on the grill
  

Directions:

1. In a glass baking dish, arrange tilapia pieces and add salt and pepper to taste
2. In a small bowl, combine lime juice and olive oil, pour on tilapia fillets, coating all sides
3. Heat grill to medium low heat and brush rack with olive oil to prevent sticking
4. Place tilapia fillets on grill rack and let cook on each side about 3 minutes until cooked through.
5. Place corn tortillas on the grill rack and grill about 2 minutes on each side until they become crisp.
6. Shred fish with a fork and top tortillas with the fish
7. Top with Roasted Pineapple Habanero Chile Salsa, tomato slices, lettuce and avocado
8. Drizzle with 1/2 cut lime juice.
   

Serves: 4

Nutritional Information (per serving and includes the salsa):

Calories 457
Protein 29g
Carbs 65g
Cholesterol 56mg
Fat 12g
Sat Fat 2g
Trans Fat 0g
Fiber 10g
Sodium 80mg
Sugar 27g