Grilled Tilapia and Avocado Tostada

From Despina Avgeris who makes the most delicious food I've ever eaten. When she and Chris moved away my taste buds frowned. This is a tasty, fresh dish that I wish I could eat every day!

4 flour tortillas(10" diameter)
3 Tbsp olive oil
1 lb tillapia fillets
1/2 tsp salt
1/2 sm red onion,thinly sliced
1 heart romaine lettuce, thinly sliced crosswise
2 med tomatoes, chopped
1/4 c cilantro chopped
4 red radishes, thinly sliced like matchsticks
1 avocado, quartered, skinned, pitted, and thinly sliced lengthwise
1 lime, cut into 8 wedges

1. preheat grill or grill pan to medium-high heat.
2. brush tortillas with 1 tablespoon of the oil. Grill, flipping once or twice, until crisp, about 2 minutes each.
3. brush tilapia on both sides with 1 tablespoon of the oil and springle with 1/4 teaspoon of the salt. Grill flipping once/until cooked through, about 8 minutes. Let rest 4 minutes and pull into chunks with a fork.
4. place each tortilla on a plate. Scatter on onion, lettuce, tomatoes, cilantro, and radishes. Lay tilapia pieces on top. Fan sliced avocado quarters over tilapia and sprinkle with the remaining 1/4teaspoon salt and 1 tablespoon oil. Serve with lime wedges.
Makes 4 servings.(and that means 2 for Bob).

Edamame-Avocado Dip

From Good Housekeeping October 2010! A healthy twist on guacamole.

Start to Finish: 20 minutes

Ingredients

1 12-oz. pkg. frozen shelled edamame (sweet soybeans), thawed
1 medium avocado, halved, seeded, peeled, and cut up
1/4 cup chopped onion
3 Tbsp. lemon juice
2 Tbsp. purchased basil pesto (I used a little olive oil and skipped the pesto since I didn't have any.. turned out just fine)
3/4 tsp. sea salt or kosher salt
1/4 tsp. freshly ground black pepper
Chopped tomato (optional)
Pita chips or tortilla chips

Directions

1. In a food processor combine edamame, avocado, onion, lemon juice, pesto, 3/4 teaspoon salt,
and 1/4 teaspoon pepper. Cover and process until well combined and nearly smooth. Place dip in an
airtight container; cover. Chill until serving time.
2. To serve, top with tomato and additional sea salt and pepper. Serve with pita or tortilla chips.
Makes 2-1/2 cups dip (twenty 2-Tbsp. servings).

Nutritional facts

Calories 48, Total Fat (g) 3, Monounsaturated Fat (g) 1, Sodium (mg) 74, Carbohydrate (g) 3, Total
Sugar (g) 1, Fiber (g) 1, Protein (g) 2, Vitamin C (DV%) 8, Calcium (DV%) 2, Iron (DV%) 2