Spicy Fish Tostadas
This is a spin on a fish taco. Add any toppings you want and eat it like fancy nachos!
Servings: 4
Ingredients
For the fish
- 4 tilapia filets or any firm white fish of your choice
- 1 tablespoon of chili powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Juice of half a lime
- 1 teaspoon of agave nectar or 2 teaspoons of plain sugar
- 4 tablespoons vegetable oil
For the toppings
- ½ of a small head of cabbage core removed and thinly shredded
- ¼ teaspoon kosher salt or less if cabbage is very small
- 5 tablespoons Greek yogurt
- 1 tablespoon of mayonnaise
- Juice of half a lime
- 1 tablespoon chopped cilantro or mint!
- Store-bought tostada shells
- Sriracha sauce or any hot sauce you like
Instructions
- Mix the ingredients for the marinade in a large bowl. Add the tilapia filets, coat well and marinate for 20 minutes.
- Meanwhile, place your shredded cabbage in a colander and add the salt. Massage the cabbage with the salt a few times and set aside for 20 minutes. After 20 minutes, taste the cabbage, which will now be softer, sweeter and seasoned. If it is too salty for your taste, give it a quick rinse. Otherwise, it’s ready to use.
- Make the white sauce by mixing all the ingredients together. Thin it out slightly with a couple drops of water. Set aside.
- Heat a large pan. Take the filets out of the marinade and sear them on one side for about 2-3 minutes, or until the sides of the fish turn opaque. Flip for 2 more minutes or until the fish is fully cooked through and can be flaked easily with a fork into big chunks.
- Assemble your tostada by placing a few chunks of fish on top, followed by some cabbage and yogurt sauce. Drizzle with some hot sauce and garnish with fresh cilantro. Enjoy as is or with any additional garnish you like, such as sliced avocado, chopped tomatoes or another squeeze of lime. To eat, break with a fork and enjoy as glamorous nachos!