Fish and White Bean Tostadas

Ingredients

• 1 lime, zested and juiced, plus lime wedges for garnish
• 2 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil, plus extra for baking sheet
• Kosher salt and freshly ground black pepper
• 1 pound white fish fillets, like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces
• 1/4 cup vegetable oil
• 8 (6-inch) corn tortillas
• Sauteed White Beans, recipe follows
• 1/2 cup shredded purple cabbage
• Pineapple and Avocado Salsa, recipe follows
• Sour cream, for garnish
• 2 tablespoons extra-virgin olive oil
• 1/2 white or yellow onion, finely chopped
• Kosher salt
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 cup white wine
• 1 1/2 cups cooked navy beans
• 2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried)
• Freshly ground black pepper
• 1 (14-ounce) can sliced pineapple in juice, drained and juices reserved
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 tablespoon extra-virgin olive oil
• 1 small jalapeno, seeds removed and diced
• Kosher salt and freshly ground black pepper
• 1/2 red onion, finely chopped
• 1 medium avocado, halved, pitted and flesh cubed
• 2 tablespoons minced cilantro leaves

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