Tostadas de Pescado (Fish Tostadas)
Talk about the real deal: This delicious fish dish boasts a bunch of Mexican staples, starting with the crispy corn tortillas that serve as a base for this mountain of fresh toppings. The cilantro-lime-pepper trifecta is a classic, as is the crema, or sour cream. And while there are a million salsa recipes out there […]
Ingredients
- 1 lb (450 g) haddock fillets
- ¼ cup (60 ml) store-bought salsa verde
- 1 red onion, thinly sliced
- 1 cup (250 ml) ice water
- ¼ cup (60 ml) lime juice
- ½ tsp salt
- 4 cups (220 g) thinly sliced iceberg lettuce
- 1 English cucumber, julienned
- 1 cup (30 g) chopped cilantro
- ½ Fresno pepper, seeded and thinly sliced
- ¼ cup (60 ml) olive oil
- 8 tostadas (see note)
- ½ cup (125 ml) sour cream
Instructions
- With the rack in the lowest position, preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper.
- Place the fish fillets on the prepared sheet. Season with salt and pepper. Spoon the salsa verde onto the fillets. Bake for 8 to 10 minutes or until the fish is cooked through. With a fork, break the fish into large flakes. Set aside.
Talk about the real deal: This delicious fish dish boasts a bunch of Mexican staples, starting with the crispy corn tortillas that serve as a base for this mountain of fresh toppings. The cilantro-lime-pepper trifecta is a classic, as is the crema, or sour cream. And while there are a million salsa recipes out there (including a number on our website), we serve this delectable haddock with a kicker of a salsa verde—as bright and as green as the tomatillos it’s made with.