Fish Tostadas

Fish Tostadas

Crispy corn tostadas topped with flaky seasoned fish and a tangy cabbage slaw.

Total 30 min Makes 4 servings Calories 410/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish, Eggs

Pan-seared white fish is flaked over crunchy corn tostadas and piled high with lime-dressed cabbage slaw, avocado, and a drizzle of creamy chipotle sauce. Quick enough for a weeknight dinner, this handheld dish draws on Baja-style street food with bright, fresh flavors in every bite.

Ingredients

  • 1 1/4 pounds tilapia or cod fillets
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 corn tostada shells
  • 2 cups green cabbage, thinly shredded
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 avocado, sliced
  • 1/2 cup chipotle mayo
  • 1/2 cup pico de gallo
  • 1 lime, cut into wedges

Method

  1. Pat the fish fillets dry with paper towels. In a small bowl, mix the chili powder, cumin, garlic powder, salt, and black pepper, then sprinkle evenly over both sides of the fish.

  2. In a medium bowl, toss the shredded cabbage with the cilantro and lime juice. Set aside to let the slaw soften slightly.

  3. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  4. Add the fish fillets and cook until golden and opaque throughout, about 3 to 4 minutes per side.

  5. Transfer the fish to a plate and flake into large pieces with a fork.

  6. Lay out the tostada shells and spread a thin layer of chipotle mayo on each.

  7. Top each tostada with a portion of the cabbage slaw, flaked fish, pico de gallo, and sliced avocado.

  8. Drizzle with additional chipotle mayo and serve immediately with lime wedges.

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    Fish Tostadas

    Pan-seared white fish is flaked over crunchy corn tostadas and piled high with lime-dressed cabbage slaw, avocado, and a drizzle of creamy chipotle sauce. Quick enough for a weeknight dinner, this handheld dish draws on Baja-style street food with bright, fresh flavors in every bite.

    30 min 4 servings 410 cal

    Ingredients

    • 1 1/4 pounds tilapia or cod fillets
    • 1 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons olive oil
    • 8 corn tostada shells
    • 2 cups green cabbage, thinly shredded
    • 1/4 cup fresh cilantro, chopped
    • 2 tablespoons lime juice
    • 1 avocado, sliced
    • 1/2 cup chipotle mayo
    • 1/2 cup pico de gallo
    • 1 lime, cut into wedges

    Method

    1. 1

      Pat the fish fillets dry with paper towels. In a small bowl, mix the chili powder, cumin, garlic powder, salt, and black pepper, then sprinkle evenly over both sides of the fish.

    2. 2

      In a medium bowl, toss the shredded cabbage with the cilantro and lime juice. Set aside to let the slaw soften slightly.

    3. 3

      Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

    4. 4

      Add the fish fillets and cook until golden and opaque throughout, about 3 to 4 minutes per side.

    5. 5

      Transfer the fish to a plate and flake into large pieces with a fork.

    6. 6

      Lay out the tostada shells and spread a thin layer of chipotle mayo on each.

    7. 7

      Top each tostada with a portion of the cabbage slaw, flaked fish, pico de gallo, and sliced avocado.

    8. 8

      Drizzle with additional chipotle mayo and serve immediately with lime wedges.