These easy to make Fish Tostadas with Pineapple Salad are crisp, light, and refreshing giving you all the beachside vibes you're aching for. Super fun and flavourful with very little effort!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
FOR THE FISH TOSTADAS
1 1/4poundswhite fish like haddock, cod, tilapia, or Mahi Mahi
1tablespoon olive or avocado oil
1/4teaspoon kosher saltor to taste
a few grinds of black pepperto taste
2chipotle in adobofinely minced (or add more or less to taste)
8 - 12 corn tostadas(*see notes to make your own)
1cupdiced avocado or guacamole
1/3cuppickled jalapeñooptional for topping
FOR THE PINEAPPLE SALSA
3cupspineapplediced small
1/2 small red onion diced small
1jalapeñodiced small (optional)
2scallionsthinly sliced (optional)
1/2cup cilantroroughly chopped
juice of 1 large lime(at least 2 tablespoons)
FOR THE GARLIC CREMA (OPTIONAL)
1fat clove garlicminced or grated
2/3cupsour cream, yogurt, mayo, or vegenaise
1limezested and juiced
pinch of kosher salt
Instructions
Preheat oven to 400ºF.
Grease a large baking dish with a little butter or oil. Pat fish dry with paper towels and place in baking dish.
Rub fish all over with oil, and season with 1/4 teaspoon salt. Spoon the chipotle peppers over the top and spread evenly to coat.
Bake fish until it flakes easily, about 15 minutes. Cooking time will vary depending on the thickness of the fish. If you'd like the fish a little crispier on top, place under broiler for 2 to 3 minutes (watch closely!).
While the fish bakes, make the salsa. In a large bowl, combine all the pineapple salsa ingredients and toss well.
If making the garlic crema, whisk together all the garlic crema ingredients in a small bowl.
When ready to assemble, spread crema or guacamole over the top of each tostada. Layer with the flaked fish, pineapple salsa, and other toppings of your choice. Sprinkle everything with a little flaky salt, if using, and serve with a wedge of lime. Enjoy!
Notes
HOMEMADE TOSTADAS
Use your favourite brand of corn tortillas. If you can find organic, 100% corn tortillas, grab them. I don't have much luck finding organic corn tortillas in my area so I will use whatever is available.
Brush tortillas with oil. Line a large sheet pan, or two, with parchment paper. Brush each corn tortilla with a thin layer of olive oil on both sides. Don't use too much oil or the tortilla won't get as crispy.
Bake the tortilla. Preheat oven to 350ºF. Make sure the tortillas are not overlapping. Bake for 8 to 10 minutes a side or until they have curled a bit on the edges, a few bubbles have formed, and they feel nice and crispy.
Sprinkle with salt. As soon as you take the tortillas out of the oven, sprinkle with kosher salt (or flaky salt).
Let cool. As the tortillas cool, they will crisp up even more. This should only take a few minutes.