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
Scale
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.
