| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 22g | 5g | 23g |
| sugars | fibre | protein | salt |
| 3g | 7g | 27g | 0.88g |
Why I Love Mexican Fish Tostadas with Roasted Tomatillo Guacamole
One of my personal favorites, the Fish Tostadas with Roasted Tomatillo Guacamole, combines traditional Mexican staples with a bit of Southern flair. This dish is a beautiful melody of flavors – from the crisp tostada shells embracing the tender white fish fillets, to the piquant burst of roasted tomatillo guacamole and the tang of pickled red onion. Cooking, for me, has always been about more than just following a set of rules. Each meal is an opportunity to explore, to learn, and to show my love for those I share my table with.
A Love Story Through Recipes
Being raised by Nigerian parents in Atlanta, my cooking style became a tapestry of diverse flavors and techniques. The comfort of Southern cooking and the pungent allure of West African dishes found their way into my kitchen, just as they have with this recipe. But Mexican cuisine too has a special place in my palate, thanks to the culinary genius of eminent chefs like Pati Jinich. Her vision to celebrate and share Mexican traditions through food sparked my own love for these flavors, leading me to create Fish Tostadas with Roasted Tomatillo Guacamole.
Culinary Explorations
Just as I’ve done with Afro-Southern fusion, I enjoy spiraling out from traditional recipes to create entirely new, delicious experiences. Each ingredient in this dish – from the cilantro-infused guacamole to the feta cheese topping – carries a story, a culture, and most importantly, an unforgettable flavor profile. Just picture it: Fresh white fish, grilled to perfection and layered on a bed of crunchy tostada, followed by a generous dollop of vibrant, tangy guacamole. The final touches—pickled red onion, crumbled feta, and a squeeze of fresh lime—make this meal a festive celebration of textures and flavors.
This dish pairs beautifully with Classic margaritas or a cold Mexican beer. And if you’re keen to stick with the theme, why not try Easy Churros for dessert? It’s all about bringing a little more love, and a little more exploration, to the dinner table. Enjoy!
What You’ll Need
- 1 1/2 pounds white fish fillets
- 12 small tostada shells
- 1 tablespoon olive oil
- Salt and Pepper to taste
- 1 cup shredded lettuce
- 1/2 cup Mexican crema or sour cream
- 1/2 cup pickled red onion
- 1/2 cup queso fresco or feta cheese, crumbled
- 1 bunch fresh cilantro, chopped
- 2 limes, cut into wedges
- 1/2 pound tomatillos, husked and rinsed
- 1 jalapeno pepper, stemmed and halved lengthwise
- 3 cloves garlic, unpeeled
- 1 small white onion, peeled and sliced into 1/4 inch rounds
- 1/4 cup loosely packed fresh cilantro leaves
- 2 ripe avocados, halved, pitted and peeled
Method
Step One
Start by preheating your oven to 450 degrees F (230 degrees C). Arrange the tomatillos, jalapeno pepper halves, garlic cloves, and onion slices on a baking sheet. Roast in the preheated oven until the tomatillos and onions are soft and lightly browned, this will take about 15 to 20 minutes.
Step Two
Once your vegetables are roasted and a bit cooled, start peeling the garlic and place it in a food processor. Add the tomatillos, jalapeno pepper, roasted onions, cilantro leaves. Squeeze out the roasted garlic pulp inside and blend everything together until you have a chunky mixture.
Step Three
Bring in the ripe avocados, scoop their pulp and add to the tomatillo mixture in the food processor. Keep pulsing the mixture until you get the texture of a coarse puree. This forms your guacamole. Set it aside.
Step Four
Heat up a skillet over medium heat. Brush your white fish fillets with some olive oil and lightly season with salt and pepper. Now cook the fish fillets in the hot skillet until they flake easily with a fork, this usually takes about 4 to 5 minutes per side.
Step Five
Once your fish is cooked, you can start assembling your tostadas. Spread each tostada shell with a generous amount of the guacamole you had prepared earlier. Then go ahead and top them with the cooked fish fillets, shredded lettuce, a drizzle of Mexican crema or sour cream, some pickled red onions, crumbled queso fresco or feta cheese, some chopped fresh cilantro and finally a lime wedge or two.
Serve your Fish Tostadas with Roasted Tomatillo Guacamole immediately. Enjoy!
