White Fish and Avocado Tostadas

Name: White Fish and Avocado Tostadas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Corn Tortilla (4 Corn Tortillas); 4 tsp Avocado Oil (2 tsp. Avocado Oil + 2 tsp. Avocado Oil); 1 tsp Lime (1 tsp. Lime Juice); 1 ¼ tsp Chili Powder (1 tsp. Chili Powder + 1/4 tsp. Chili Powder); 0 pieces Kosher Salt (Kosher or Sea Salt (to taste) + pinch Kosher or Sea Salt (to taste)); 10 oz White Fish (10 oz. White Fish (such as cod, mahi mahi, or tilapia)); ½ tsp Paprika (1/2 tsp. Paprika); ½ tsp Garlic Powder (1/2 tsp. Garlic Powder); ¼ tsp Cumin Seeds (1/4 tsp. Cumin); 1 piece Avocado (1 medium Avocado (thinly sliced)); 1 cup Red Cabbage (1 cup thinly sliced Red Cabbage); 1 cup Leafy Greens (1 cup thinly sliced Leafy Greens (such as green leaf lettuce or romaine)); ⅓ cup Scallion (1/3 cup chopped Green Onion); ¼ cup Cilantro (1/4 cup finely chopped Cilantro); 0 pieces Cilantro Sour Cream Sauce (Cilantro Sour Cream Sauce (recipe in notes!))

White Fish and Avocado Tostadas - Main Course (American)

30 minAmerican

Servings4

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Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Corn Tortilla4 pieces · 4 Corn Tortillas
Avocado Oil4 tsp · 2 tsp. Avocado Oil + 2 tsp. Avocado Oil
Lime1 tsp · 1 tsp. Lime Juice
Chili Powder1 ¼ tsp · 1 tsp. Chili Powder + 1/4 tsp. Chili Powder
Kosher Salt0 pieces · Kosher or Sea Salt (to taste) + pinch Kosher or Sea Salt (to taste)
White Fish10 oz · 10 oz. White Fish (such as cod, mahi mahi, or tilapia)
Paprika½ tsp · 1/2 tsp. Paprika
Garlic Powder½ tsp · 1/2 tsp. Garlic Powder
Cumin Seeds¼ tsp · 1/4 tsp. Cumin
Avocado1 piece · 1 medium Avocado (thinly sliced)
Red Cabbage1 cup · 1 cup thinly sliced Red Cabbage
Leafy Greens1 cup · 1 cup thinly sliced Leafy Greens (such as green leaf lettuce or romaine)
Scallion⅓ cup · 1/3 cup chopped Green Onion
Cilantro¼ cup · 1/4 cup finely chopped Cilantro
Cilantro Sour Cream Sauce0 pieces · Cilantro Sour Cream Sauce (recipe in notes!)

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Steps

1For the Cilantro Sour Cream Sauce:
2Whisk all Cilantro Sour Cream sauce ingredients in a bowl to combine. Cover and refrigerate until ready to use.
3For the Baked Tostada Shells:
4Preheat the oven to 350 F. Prepare a rimmed baking sheet with parchment paper.
5Combine avocado oil and lime juice in a small bowl. Use a pastry brush (or the back of a spoon) to paint both sides of each tortilla with the oil/lime juice mixture.
6Sprinkle both sides of each tortilla with a pinch of chili powder. Place on the prepared baking sheet and bake for 10 minutes. Flip tortillas over, and bake for an additional 6-8 minutes until golden brown and crunchy. Sprinkle with a small pinch of salt as soon as they're done baking.
7For the Flaky White Fish:
8Stir all seasonings together in a small bowl. Divide the seasonings over all sides of the fish filets. Set aside.
9Heat avocado oil in a non-stick pan over medium heat. Cook fish for 3-4 minutes per side until browned and cooked through. Transfer to a plate or bowl and rest for 2 minutes. Flake the fish apart after it rests.
10To Build the Tostadas:
11Remove the tough skin and seed from the avocado. Thinly slice the avocado flesh, and divide it over each tortilla. (Alternatively, mash the avocado* and spread it over each tortilla.)
12Divide the flaked fish over the tortillas, followed by the toppings. Drizzle with cilantro sour cream sauce** and serve immediately!