If you’re craving a dish that bursts with vibrant colors, fresh flavors, and satisfying textures, then this Fish Tostadas with Yogurt Slaw Recipe is your new go-to. Imagine tender, flaky white fish seasoned with cumin and baked to perfection, topped with a creamy yet tangy yogurt slaw that perfectly balances the warmth of the spices. Crisp, crunchy corn tostadas provide the ideal crunchy base, making every bite a playful blend that feels both indulgent and wholesome. It’s a refreshing, simple meal that packs a punch and brings a taste of fiesta straight to your kitchen.
Ingredients You’ll Need
The beauty of this Fish Tostadas with Yogurt Slaw Recipe lies in its straightforward, wholesome ingredients. Each component adds something important: from the earthy cumin seasoning on the fish to the bright citrus notes in the slaw, and the crispy tortillas providing that satisfying crunch.
- 2 cups coleslaw mix: Offers a fresh, crunchy base loaded with cabbage and other crisp veggies.
- 2 tablespoons cilantro (chopped): Adds a burst of herbal brightness that lifts the whole dish.
- Juice of 1/2 lime: Brings zesty acidity that ties the flavors together brilliantly.
- 4 tablespoons Greek yogurt: Creates a creamy, tangy slaw with fewer calories than mayo.
- 1-2 cloves garlic (minced): Delivers subtle pungency that deepens the slaw’s flavor.
- 2 tablespoons spring onions (sliced): Adds a mild oniony crunch for texture contrast.
- 5 tablespoons corn (canned): Provides sweet pops of color and taste in every bite.
- Salt & pepper (to taste): Essential seasonings to amplify all flavors.
- 1/2 pound white fish (cod is ideal): The star protein — flaky and mild to carry spices well.
- Olive oil: For coating and baking the fish, adds healthy fats and richness.
- Cumin: Key spice for warm, earthy notes on the fish.
- 6-8 corn tortillas: Crispy foundation for your tostadas when fried.
- Oil (for frying, peanut oil recommended): Ensures crisp, golden tortillas with clean flavor.
- Sour cream (optional): Adds silky richness to balance the tangy slaw.
- Avocado (sliced, optional): Creamy, buttery slices to elevate the dish.
How to Make Fish Tostadas with Yogurt Slaw Recipe
Step 1: Prepare and Season the Fish
Start by preheating your oven to 375°F. Lay out a piece of foil on a baking sheet for easy cleanup. Place your white fish—cod is a perfect choice—on the foil and generously brush it with olive oil. Sprinkle cumin, salt, and pepper over the fish to infuse it with warm, inviting flavors that will harmonize beautifully with the cool slaw later.
Step 2: Bake the Fish
Place the fish into the oven and bake for about 15 minutes or until it flakes easily with a fork. This gentle cooking method ensures your fish stays moist and tender, a perfect contrast to the crunchy tostada base.
Step 3: Make the Yogurt Slaw
While the fish cooks, let’s whip up the yogurt slaw. In a bowl, combine your coleslaw mix or simply shredded cabbage with chopped cilantro, lime juice, minced garlic, sliced spring onions, and sweet corn kernels. Fold in the Greek yogurt to make everything creamy and tangy. Finish with salt and pepper to brighten the flavors. This slaw is the freshness and flair that truly elevates the dish.
Step 4: Fry the Tortillas
Now it’s time to transform humble corn tortillas into your tostada shells. Heat a good amount of oil (peanut oil is great for its neutral flavor and high smoke point) in a skillet until it’s hot. Fry each tortilla for about 1 to 2 minutes per side until crispy and golden. Drain them on paper towels to soak up any excess oil. This step creates the crunchy vehicle your toppings will shine on.
Step 5: Assemble Your Fish Tostadas with Yogurt Slaw Recipe
Once the fish is cooked and the tostadas are crisp, it’s assembly time. Break the fish into chunks and layer it on each tostada. Top generously with the yogurt slaw and add optional dollops of sour cream and slices of creamy avocado if you like. A final sprinkle of salt and pepper is all you need for that perfect balance.
How to Serve Fish Tostadas with Yogurt Slaw Recipe
Garnishes
Fresh garnishes make your presentation pop and add extra flavors. Consider sprinkling chopped cilantro leaves, a squeeze of lime, or even thinly sliced jalapeños for heat. A light drizzle of hot sauce can also heighten the flavor profile without overpowering the dish.
Side Dishes
This dish pairs wonderfully with light, refreshing sides. Think about serving Mexican-style street corn salad, a bright tomato and avocado salad, or even a simple black bean and mango salsa to keep the meal balanced and festive.
Creative Ways to Present
You can impress guests by presenting your Fish Tostadas with Yogurt Slaw Recipe on a large platter for grazing, or build individual tostadas atop small plates with a colorful flourish of garnishes on the side. For casual settings, consider using small tostada rounds to create bite-sized appetizers perfect for party platters.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the fish separately from the slaw and tostadas to maintain the best texture. Keep them in airtight containers in the refrigerator and enjoy within 2 days for optimal freshness.
Freezing
While the fish can be frozen after cooking, the slaw and fried tostadas do not freeze well due to texture changes. Freeze baked fish in a sealed container and thaw overnight in the fridge when ready to use.
Reheating
To reheat fish, gently warm it in the oven at 300°F for about 10 minutes to avoid drying out. Crispy tostadas are best enjoyed fresh, but if needed, you can crisp them up briefly in a hot oven or skillet. Avoid reheating the slaw—serve it fresh for the best tang and crunch.
FAQs
Can I use other types of fish in this Fish Tostadas with Yogurt Slaw Recipe?
Absolutely! Mild white fish like tilapia, haddock, or halibut will work wonderfully. Just ensure the fish flakes easily and adjust cooking times accordingly.
Is it possible to bake the tortillas instead of frying them?
You can bake tortillas to make tostadas, but they won’t be as crunchy or have the same rich flavor as fried ones. To bake, brush lightly with oil and bake at 400°F until crisp, flipping halfway through.
Can I make the yogurt slaw dairy-free?
Yes! Swap Greek yogurt for a plant-based alternative such as coconut or almond yogurt for a dairy-free slaw, keeping the same tangy, creamy texture.
What’s the best way to keep the tostadas crispy when assembling?
Assemble just before serving and keep the fried tortillas separate until you’re ready. The moisture from the slaw and fish can soften them quickly if they sit too long.
Can this recipe be made gluten-free?
Definitely. Using corn tortillas naturally keeps this recipe gluten-free. Just be sure to check all labels for hidden gluten in ingredients like canned corn or seasonings.
Final Thoughts
I’m thrilled to share this Fish Tostadas with Yogurt Slaw Recipe because it’s one of those dishes that feels effortless yet so rewarding. Whether you’re cooking for family, friends, or simply treating yourself to a fresh, flavorful meal, this recipe hits all the right notes with vibrant textures and balanced flavors. Give it a try—you’ll love how easy it is to impress your taste buds with a dish that looks as wonderful as it tastes.
Print
Fish Tostadas with Yogurt Slaw Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 tostadas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Description
These Fish Tostadas with Yogurt Slaw are a vibrant and flavorful meal perfect for any occasion. Featuring tender, cumin-spiced baked cod atop crispy fried corn tortillas, topped with a refreshing and creamy coleslaw made with Greek yogurt, lime, and fresh vegetables. Quick to prepare and full of texture and taste, this recipe yields 6 crunchy tostadas that combine healthy fish protein with zesty toppings for a balanced, delicious meal.
Ingredients
For the Yogurt Slaw
- 2 cups coleslaw mix (or shredded cabbage)
- 2 tablespoons chopped cilantro
- Juice of 1/2 lime
- 4 tablespoons Greek yogurt
- 1–2 cloves garlic, minced
- 2 tablespoons sliced spring onions
- 5 tablespoons canned corn
- Salt and pepper, to taste
For the Fish
- 1/2 pound white fish (cod recommended)
- Olive oil, for coating
- 1 teaspoon cumin
- Salt and pepper, to taste
For the Tostadas and Garnishes
- 6–8 corn tortillas
- Oil for frying (peanut oil preferred)
- Sour cream, optional, for topping
- Avocado, sliced, optional, for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare the fish for baking.
- Prepare Fish: Line a baking sheet with foil for easy cleanup. Place the piece of cod on the foil, coat it evenly with olive oil, then sprinkle cumin, salt, and pepper over the top for seasoning.
- Bake Fish: Place the fish in the oven and cook for about 15 minutes, or until the fish flakes easily with a fork, ensuring it’s tender and fully cooked.
- Make Yogurt Slaw: While the fish bakes, combine the coleslaw mix or cabbage, chopped cilantro, lime juice, Greek yogurt, minced garlic, sliced spring onions, and canned corn in a bowl. Mix well and season with salt and pepper to taste.
- Fry Tortillas: Heat oil (preferably peanut oil) in a pan until hot. Fry each corn tortilla for 1-2 minutes on each side until crispy. Remove and place on a paper towel-lined plate to absorb excess oil.
- Assemble Tostadas: Once the fish has cooled slightly, break or cut into pieces. Spread some yogurt slaw on each crispy tortilla, top with fish pieces, and add optional sour cream and sliced avocado. Season with extra salt and pepper if desired before serving.
Notes
- Use fresh fish like cod for the best flavor and texture.
- Make sure the oil is hot before frying tortillas to get them crispy, but avoid burning.
- The yogurt slaw can be prepared ahead of time and refrigerated to enhance flavors.
- Customize toppings according to preference, such as adding jalapeños or hot sauce for extra heat.
- For a lighter version, bake the tortillas instead of frying by brushing with oil and baking at 400°F for 8-10 minutes until crisp.
