Ingredients

• 1 red onion, chopped
• 6 ounces smoked whitefish, flaked
• 6 ounces cooked bay shrimp, drained, optional
• 1 scallion, sliced
• 1 clove garlic, minced
• 1 teaspoon chopped fresh oregano leaves
• 1 red bell pepper, seeded and diced
• 1 lime, juiced
• 1 cup corn kernels, toasted*
• 1 cup romaine lettuce, sliced 1/4-inch thick
• 1/2 cup nonfat yogurt
• 1/4 cup capers
• 1/2 teaspoon toasted and crumbled chile chipotle
• 6 tostada shells
• 6 sprigs fresh cilantro, washed
• 2 limes, cut into wedges
• *1 fresh ear of corn, toasted and the corn kernels removed

Instructions

1. Saute the onion in a hot saute pan sprayed with vegetable spray, over medium heat until the onion is golden, approximately 5 minutes.
2. In a large bowl mix the next 12 ingredients together. Season, to taste.
3. Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime.