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Fast crispy fish tostadas
Fast crispy fish tostadas
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Crispy fish tostadas topped with sour cream, chili sauce, and fresh coriander.
Ingredients:
  • 8 small corn tortillas
  • 600g flathead fillets (see notes)
  • 10.00 gm Mexican seasoning
  • 2 corn cobs, husks and silks removed
  • 1 avocado, stoned, peeled, coarsely chopped
  • 1 red onion, finely chopped
  • 125.00 ml coarsely chopped coriander
  • 1 long red chilli, finely chopped (optional)
  • 18.20 gm olive oil
  • 1/2 iceberg lettuce, finely shredded
  • 1 carrot, peeled, cut into matchsticks
Instructions:
  • Preheat your oven to 200C. Line a baking tray with baking paper and arrange the tortillas on it. Give them a light spray of olive oil and bake for 6-8 minutes until crispy.
  • In a large bowl, mix together the fish and Mexican seasoning until well combined.
  • 1. Preheat a frying pan over high heat until sizzling. 2. Lightly coat the corn with oil spray. 3. Cook the corn, turning occasionally, for 8 minutes or until tender and charred.
  • Transfer the mixture to a work surface. With a sharp knife, carefully cut down the side of the corn to remove the kernels. Combine the corn kernels with avocado, onion, coriander, optional chili, and lime juice in a bowl. Season to taste.
  • 1. Heat oil in a frying pan over medium heat until shimmering. Add the fish and cook for 5-6 mins, turning occasionally, until crispy and cooked through. Transfer to a plate and gently flake the fish.
  • Plate the tortillas individually, then layer them with crisp lettuce, shredded carrot, flavorful fish, and zesty avocado salsa. Enjoy right away.

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