Recipes  

Tostadas de Pescado (Fish Tostadas)

  • Preparation 25 MIN
    Cooking 10 MIN
    Marinating 15 MIN
  • Servings 4
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Talk about the real deal: This delicious fish dish boasts a bunch of Mexican staples, starting with the crispy corn tortillas that serve as a base for this mountain of fresh toppings. The cilantro-lime-pepper trifecta is a classic, as is the crema, or sour cream. And while there are a million salsa recipes out there (including a number on our website), we serve this delectable haddock with a kicker of a salsa verde—as bright and as green as the tomatillos it’s made with.

Ingredients

Fish

Salad

Tostadas

Preparation

Fish

  1. With the rack in the lowest position, preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper.
  2. Place the fish fillets on the prepared sheet. Season with salt and pepper. Spoon the salsa verde onto the fillets. Bake for 8 to 10 minutes or until the fish is cooked through. With a fork, break the fish into large flakes. Set aside.

Salad

  1. Meanwhile, in a small bowl, cover the onion with the ice water. Add 2 tbsp (30 ml) of the lime juice and the salt. Let marinate for 15 minutes. Drain and set aside.
  2. In a bowl, combine the marinated onion, lettuce, cucumber, cilantro, pepper, olive oil and the remaining lime juice.

Tostadas

  1. Place the tostadas on plates. Spread with the sour cream and top with the fish. Garnish with the salad.

Note

Tostadas are flat crunchy corn shells about 5 inches (13 cm) in diameter. They can be found in the Mexican products section at most grocery stores. If unavailable, replace them with wheat tortilla shells toasted on both sides in a hot skillet.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.