Dive into the vibrant flavors of Mexico with our irresistible Baja Fish Tostadas! This gluten-free delight is not just a meal; it's an experience that will transport your taste buds straight to the sunny beaches of Baja California. With perfectly seasoned fish, crunchy tostadas, and fresh toppings, this dish is a fiesta on a plate that’s ready in just 35 minutes! Whether you're planning a weeknight dinner or a weekend gathering, these tostadas are sure to impress. Ready to spice up your culinary repertoire? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound white fish (e.g., cod or tilapia)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 corn tostadas
- 1 cup cabbage, shredded
- 1 avocado, sliced
- 1/2 cup salsa
Instructions
- Begin by preparing the fish. Rinse the white fish under cold water and pat it dry with paper towels. This helps to remove any excess moisture.
- In a small bowl, combine the chili powder, cumin, salt, and pepper. Mix well to create a spice blend.
- Rub the spice blend evenly over both sides of the fish fillets, ensuring they are well coated with the spices.
- Heat a non-stick skillet over medium-high heat. Once hot, add a small amount of oil to the skillet to prevent sticking.
- Carefully place the seasoned fish fillets in the skillet. Cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork and is cooked through. The internal temperature should reach 145°F (63°C).
- Once cooked, remove the fish from the skillet and let it rest for a couple of minutes before flaking it into bite-sized pieces with a fork.
- While the fish is cooking, prepare the toppings. In a separate bowl, add the shredded cabbage and toss it lightly to separate the strands.
- Slice the avocado in half, remove the pit, and carefully slice each half into thin wedges.
- To assemble the tostadas, take a corn tostada and layer it with a generous amount of shredded cabbage as the base.
- Add a portion of the flaked fish on top of the cabbage, followed by a few slices of avocado.
- Top each tostada with a spoonful of salsa to add flavor and moisture.
- Repeat the assembly process for the remaining tostadas until all ingredients are used up.
- Serve the Baja fish tostadas immediately while they're crispy, garnished with additional salsa if desired. Enjoy your delicious gluten-free Mexican meal!
Tips
- Choose Fresh Fish: Opt for the freshest white fish available, such as cod or tilapia, to ensure the best flavor and texture in your tostadas.
- Customize Your Spice: Feel free to adjust the chili powder and cumin to your taste. If you like it spicier, add a pinch of cayenne pepper to the spice mix!
- Don’t Skip the Resting Step: Allow the cooked fish to rest for a couple of minutes before flaking it. This helps retain moisture and enhances the flavor.
- Layering is Key: When assembling your tostadas, layer the cabbage first to create a sturdy base that will hold the toppings without getting soggy.
- Fresh Toppings: For an extra burst of flavor, consider adding fresh cilantro, lime juice, or sliced radishes as additional toppings.
- Serve Immediately: These tostadas are best enjoyed right after assembly while the tostadas are still crispy. Serve them with extra salsa on the side for dipping!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 55mg
