Serve these crispy fish tostadas with sour cream, chilli sauce and fresh coriander leaves.
Ingredients
- 8 small corn tortillas
- 600g flathead fillets (see notes)
- 1 tablespoon Mexican seasoning
- 2 corn cobs, husks and silks removed
- 1 avocado, stoned, peeled, coarsely chopped
- 1 red onion, finely chopped
- 1/2 cup coarsely chopped coriander
- 1 long red chilli, finely chopped (optional)
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1/2 iceberg lettuce, finely shredded
- 1 carrot, peeled, cut into matchsticks
Method
- Step 1Preheat oven to 200C. Line a baking tray with baking paper. Place tortillas on the lined tray. Spray with olive oil spray. Bake for 6-8 mins or until crisp.
- Step 2Meanwhile, combine the fish and Mexican seasoning in a large bowl.
- Step 3Heat a frying pan over high heat. Spray corn with oil. Cook, turning occasionally, for 8 mins or until tender and charred.
- Step 4Transfer to a work surface. Use a sharp knife to run down the side of corn to remove the kernels. Place in a bowl with avocado, onion, coriander, chilli, if using, and lime juice. Season.
- Step 5Heat the oil in the frying pan over medium heat. Add fish. Cook, turning, for 5-6 mins or until golden brown and cooked through. Transfer to a plate. Coarsely flake fish.
- Step 6Divide the tortillas among serving plates. Top tortillas evenly with the lettuce, carrot, fish and avocado salsa. Serve immediately.
Nutrition
2337 kj
Energy
20g
Fat Total
4g
Saturated Fat
11g
Fibre
41g
Protein
709mg
Sodium
10g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
Notes
Fish twist: Try this tasty meal with any firm fish fillets, such as basa or hoki, or swap for chicken breast tenders.
Related Video
- Publication: Coles
0