Updated: Mar 1
Someone have requested this recipe quite some time ago. I hesitated to do this, procrastinated, to be honest, as Seapiracy happened. I didn't wanna use tofu too. In the end, I'm like, screw it, let's do it. Fish Tacos was requested actually, but eventually, I settled for Tostadas instead. Cos Tostadas are underrated AF.
Tostadas are like pizzas or the famous Vietnamese Bánh Tráng Nướng (or rice paper pizza). And if you know me well enuff, you'll know that pizza is my favorite food. So, yeah, Tostadas over Tacos.
Below are the steps on how I prepare my fish tostadas. You can make whichever salad or salsa you like; I just find that mangoes go really well with fish. As for the sauce, I used a very simple combination of mayo and chipotle in adobo sauce. You can use sour cream if desired. In closing, I hope you'll give this recipe a try.
Cabbage Thinly Sliced, 1/4
Carrot Shredded, 1
Jalapeño Thinly Sliced Deseeded, 1 Adjust To Preference
Mangoes Diced, 2
Coriander Corasely Sliced, A Large Handful
High Quality Extra Virgin Olive Oil, 2 TBSP
Fresh Lime Juice, 1 Lime
Fresh Lime Zest, 1 Lime
Grapeseed / Sunflower / Peanut / Canola Oil, For Frying
Unbleached All Purpose Flour, 1/4 Cup
Dory / Cod / Halibut / Tilapia Diced, 500g
Tortillas Homemade, 4
Grapeseed / Sunflower / Peanut / Canola Oil, For Brushing
Kewpie Mayo, 1/4 Cup
Chipotle In Adobo Sauce, 1 TBSP Adjust To Preference
Fresh Lime Wedged, 2
Please visit my "How To Make Tortilla" page for the recipe.
Please visit my "How To Make Taco Seasoning" page for the recipe.
Prepare the salad.
In a large bowl, add cabbage, carrot, jalapeño, mango and coriander.
*Clean the skins of the mango thoroughly. Brew it together with the seeds and 2 tea bags. And you'll have an awesome mango tea.*
Toss in taco seasoning, olive oil, lime juice and zest.
Mix until well combined.
Taste and adjust with more taco seasoning.
Prepare the fish.
Heat up 2" of oil in a dutch oven over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
In a shallow bowl, mix together flour and taco seasoning.
Dredge the fish onto the flour mixture and drop it into the oil gently.
Shallow fry until lightly golden brown.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
*Try not to crowd the dutch oven. Do it in batches if necessary.*
Prepare the tostadas.
Preheat the oven to 230 degree celsius or 450 fahrenheit.
Transfer the tortillas onto a baking tray.
Brush the tortillas generously with some oil on both sides.
Wack into the oven and bake for 2 to 3 mins.
Remove from oven, flip and continue baking for another 2 to 3 mins or until lightly toasted and crispy.
In a small bowl, mix together mayo and chipotle.
When about to serve, spread the mayo mixture onto the toasted tortillas.
Top it off with fried fish and salad.
Drizzle more of that mayo mixture over the top.
Serve immediately with some lime on the side.
A simple yet wonderful that goes well with the fish...