Cook garlic, onions, and red peppers with olive oil until golden brown. Add habanero peppers, fresh papaya, SPLENDA® Granulated Sweetener, orange juice and cook on medium heat for about 8 minutes. Remove marmalade from heat and mix it in a blender until smooth.
Strain the marmalade mixture into bowl with a china cap or sieve.
Make tostadas in an 8 inch cast-iron frying pan by frying in oil, on medium heat, for 3 minutes. Remove and drain well on paper towels.
Mix the hamachi and the marmalade.
Top each tostadita (fried tortillas) with hamachi, romaine lettuce, tomatoes and cilantro. Sprinkle lightly with cheese. Finish with a touch of sour cream and serve.
Nutrition Info Per Serving
4 servings, Serving Size: 10 mini tostadas
Calories From Fat
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