How to Make Crispy Fish Tostadas with Tangy Cabbage Slaw and Lime Crema

Simple Summary

Crispy tostadas topped with flaky fish, zesty cabbage slaw, and tangy lime crema create a perfect blend of textures and flavors in this vibrant Mexican-inspired dish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 corn tortillas
• 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste

For the Cabbage Slaw:

• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 1/4 cup finely diced red onion
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt to taste

For the Lime Crema:

• 1/2 cup sour cream
• 2 tbsp lime juice
• Zest of 1 lime
• Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C).

2. Brush both sides of the corn tortillas with olive oil and place them on a baking sheet. Bake for 5-7 minutes on each side until crispy and golden. Set aside.

3. In a small bowl, mix chili powder, cumin, salt, and pepper. Pat the fish dry and season both sides with this spice mixture.

4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the fish for 3-4 minutes per side until it flakes easily with a fork. Remove from heat and flake into large pieces.

5. For the cabbage slaw, combine shredded cabbage, cilantro, red onion, lime juice, olive oil, and salt in a bowl. Toss well and set aside.

6. To make the lime crema, whisk together sour cream, lime juice, lime zest, and salt in a small bowl.

7. Assemble the tostadas: Place a crispy tortilla on each plate. Top with flaked fish, a generous portion of cabbage slaw, and a drizzle of lime crema.

8. Serve immediately, with extra lime wedges on the side if desired.

Chef's Notes

• For a spicier version, add a diced jalapeño to the cabbage slaw or sprinkle some hot sauce on top.
• You can prepare the cabbage slaw and lime crema ahead of time and refrigerate for up to 24 hours.
• To make this recipe gluten-free, ensure your corn tortillas are certified gluten-free.
• For a lighter option, you can grill or bake the fish instead of pan-frying.
• Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Nutritional Info

Per serving (1 tostada): Approximately 350 calories, 20g protein, 15g healthy fats, and 30g carbohydrates. This dish is rich in omega-3 fatty acids from the fish, vitamin C from the lime and cabbage, and fiber from the vegetables and corn tortilla.

Serving Suggestions

• Serve with a side of black beans or Mexican rice for a more substantial meal.
• Pair with a chilled Mexican beer or a crisp white wine like Sauvignon Blanc.
• For a festive touch, serve with sliced avocado, diced tomatoes, or a sprinkle of queso fresco on top.
• These tostadas are perfect for casual dinner parties or a fun family meal. Set up a tostada bar and let everyone assemble their own for an interactive dining experience.