Ok I’ll admit it, I’m in a complete fish meal idea rut. I’m fighting it tooth and nail but I definitely need to get some new inspiration.
Here’s the deal: my husband (the fish hater) loves fish tacos so I tend to default back to tacos because I know he’ll like and eat them.
But since starting this blog I’ve been doing my best to change things up a little bit so readers aren’t always reading variations on the same theme (i.e. the site doesn’t end up with 20 different versions of fish tacos).
So what did I do? I got creative and made – dum dum dum…tostadas!
Ok so they’re basically along the same lines but whatever – don’t judge me. And hey, at least they look awesome in the pictures!
- ½ lb fish (mahi mahi would be excellent here)
- ½ cup salsa
- ½ cup of Stock or Water – you may need to add more to cover
- 4 corn tortillas – taco sized
- 1 medium tomato, diced and deseeded
- ½ cup shredded cheese
- ½ cup lettuce or cabbage (I ended up using some napa cabbage I had in the fridge)
- ¼ cup diced onion
- 2 Tbsp chopped cilantro (divided)
- 1 small avocado, seed and skin removed
- 1 Tbsp nonfat greek yogurt
- 1 Tbsp lime juice
- 2 cloves of garlic
- ¼ - ½ tsp chipotle chile powder
- Salt and Pepper, to taste
- Preheat broiler.
- In the smallest sauce pan you have place salsa and stock/water and bring to the barest simmer over low heat. When liquid is simmering, poach the fish in the liquid liquid (adding more stock/water if necessary to cover fish) and cook until done, about 6 – 9 minutes depending on the thickness of the fillet. Chunk the fillets with a fork then set aside and keep warm while you do the rest.
- Combine avocado through salt and pepper along with ½ tbsp cilantro in a food processor and process until well combined. Taste and adjust any seasonings.
- Spray tortillas with nonstick spray, then broil for 2 minutes. Remove from oven and sprinkle the cheese evenly on the tortillas. Broil for an additional 2 minutes or until cheese has melted and the tostada is crispy.
- On top of the cheesy tostadas sprinkle lettuce/cabbage, fish, tomato and onion. Sprinkle on remaining cilantro. Drizzle guacamole on top. Hint: Have hot sauce at the table for people who want it. I put some chipotle hot sauce on mine and it was amazing.
First off – I’m a guacamole fanatic so having it drizzled all over the tostadas definitely made this dish a winner to start off with.
I don’t often get tostadas when we eat out and they can be a bit messy to eat, but I loved the poached fish mixed with the toppings all over a crispy shell. We literally just used our hands to pick them up and eat in an almost mini pizza style and thoroughly enjoyed it.
That being said, this meal can get a bit messy since there’s just no dainty way to eat them. But it was worth it and something I’d definitely do again (I’m seeing tostadas with chicken, pork, different toppings, etc.)