RECIPE

Baja Style Fish Tostadas

Baja Style Fish Tostadas
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.

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

Cooking Instructions:

  1. 1
    First, make the avo-mayo, combine all ingredients in a bowl and mix until well combined. Refrigerate until needed.
  2. 2
    To make the beetroot slaw, combine all ingredients in a bowl and set aside until needed.
  3. 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. 4
    Bake for 5 to 10 minutes or until they turn light golden and crispy. Remove from oven and leave to cool.
  5. 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. 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. 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.

Tips:

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

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