RECIPE

Baja Style Fish Tostadas

Name: Baja Style Fish Tostadas
Cook time: 5
Total time: 5 min
Yield: 8
Ingredients: For The Avo-Mayo; 1 avocado, smashed; 2 tbsp. MasterFoods™ Vegan Mayonnaise; Juice of ½ a Lime; For The Beetroot Slaw; 1 large Beetroot, peeled and julienned; 1 carrot, peeled and julienned; 200 g Red Cabbage, shredded; 8 small Corn tortillas; Olive Oil spray; Olive Oil spray; 3 tsp. MasterFoods™ Taco Seasoning; 1 tbsp. Olive Oil; 2 Limes, plus extra wedges for serving; 4 small Jalapeños, thinly sliced; Handful of Coriander for garnish

TIME

5

INGREDIENTS

8 items

MAKES

8 servings

A fresh, bright, alternative take on the famous Mexican fish tacos, try these crunchy tostadas with delicate white fish packed with flavour. A quick recipe to put together and serve or done ahead of time.

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INGREDIENTS

For The Avo-Mayo

1 avocado, smashed
2 tbsp. MasterFoods™ Professional Vegan Mayonnaise
Juice of ½ a Lime

For The Beetroot Slaw

1 large Beetroot, peeled and julienned
1 carrot, peeled and julienned
200 g Red Cabbage, shredded
8 small Corn tortillas
Olive Oil spray
3 tsp. MasterFoods™ Professional Taco Seasoning
1 tbsp. Olive Oil
2 Limes, plus extra wedges for serving
4 small Jalapeños, thinly sliced
Handful of Coriander for garnish

PRODUCTS USED

MasterFoods Professional Gluten Free Vegan Mayonnaise 2.2kg

MasterFoods Professional Taco Seasoning Jar 630g

1
First, make the avo-mayo, combine all ingredients in a bowl and mix until well combined. Refrigerate until needed.
2
To make the beetroot slaw, combine all ingredients in a bowl and set aside until needed.
3
Preheat an oven 180°C. Arrange tortillas in a single layer on a shallow roasting tray lined with baking paper, and lightly spray with olive oil.
4
Bake for 5 to 10 minutes or until they turn light golden and crispy. Remove from oven and leave to cool.
5
Roll the fish in the taco seasoning until evenly coated. Heat olive oil in a shallow based frying pan over a medium heat.
6
Add fish and cook for 3-5 minutes until just cooked. Squeeze over lime, remove from pan and place onto paper towel to rest.
7
Assemble each tostada with a generous dollop of avo-mayo, beetroot slaw, and top with fish, jalapeño, and fresh coriander. Serve with extra lime on the side.

1
Add more crunch to the dish by sprinkling with crispy shallots and garlic chips.
2
Replace the fish with tofu, halloumi, prawns, or poached chicken breast for other alternatives.
3
For some heat, add a squeeze of MasterFoods™ Professional Hot Chilli Sauce to the avo-mayo.