Recipe: Fish Nugget Tostadas (Pillsbury, 1980's)

FISH NUGGET TOSTADAS
"A fun and different tostada that will become a family favorite."

8 large frozen breaded fish nuggets or fish sticks
4 cup oil
4 (6-inch) flour tortillas
1 (16 oz.) can refried beans
2 cups chopped lettuce
2 cups shredded Monterey jack cheese
GARNISHES:
1 avocado, peeled, sliced
1/2 cup dairy sour cream
14 cup chopped fresh parsley or cilantro
FOR SERVING:
1 (8 oz.) jar mild or hot chunky taco sauce

Bake fish nugsets according to package directions. (If using fish sticks, cut in half after baking.)

Meanwhile, in large skillet heat oil over medium heat. Fry tortillas in hot oil for 10 to 15 seconds on each side or until lightly browned and blistered. Drain on paper towels. Set aside.

In small saucepan over medium heat, warm beans.

Place 1 tortilla on each of 4 serving plates. Spread each tortilla with 1/4 each of beans, lettuce, cheese and hot fish nugsets.

Garnish with avocado slices, sour cream and parsley. Serve with taco sauce.

Makes 4 servings
From: Recipelink.com
Source: Recipe Booklet - Great Fast Meals, Pillsbury Classic Cookbook #74, 1987