| Prep: 25 mins | Cook: 10 mins – 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 465 | 22g | 5g | 31g |
| sugars | fibre | protein | salt |
| 4g | 7g | 41g | 0.9g |
Why I Love Mexican Fish Tostadas with Creamy Chipotle Guacamole
Every time I twirl a fork full of fragrant, golden Fish Tostadas with Creamy Chipotle Guacamole, I feel a cross-cultural symphony of flavors playing out in my mouth. This trailblazing recipe has been a true culinary delight that masterfully harmonizes my Californian roots and my love for lip-smacking global dishes.
The Perfect Marriage of Cultures
Living in California, the influence of vibrant Mexican cuisine has been an exciting element to incorporate into my kitchen. Just like in my favorite dish Fish Tostadas with Creamy Chipotle Guacamole, tortillas and avocados absolutely cannot be left out from a West Coast-inspired meal. This delightful dish takes me back to those crisp California afternoons and the tantalizing aroma of food trucks lining the coast.
The inspiration to bring this treat to life also came from renowned chef Pati Jinich, who truly symbolizes the vibrant blend of American and Mexican cuisine. Her ingenuity is an encouraging reminder of the exciting possibilities that open up when you mix and blend flavors from different cultures.
A Dish You Can Make Your Own
What I love about this recipe is its immense versatility; a trait I deem vital in a dish in honour of our melting pot of cultures. If you’re feeling a little more adventurous, switch up your white fish for some salmon or prawns, or even tofu for a vegetarian version. A side of Mexican Red Rice or a cool, refreshing Southwestern Coleslaw would accompany this dish beautifully as well, making it the star of your summer picnics!
Quite akin to the delightful mishmash of my Indian-American upbringing, this dish perfectly encapsulates the essence of embracing and reinventing culinary traditions. The recipe just sizzles with the vibrancy of guacamole, the crispness of tortillas, and the succulent flavor of sea-fresh fish, making it a gastronomical journey to relish.
What You’ll Need
- 12 small tortillas
- 2 pounds white fish, such as tilapia or cod
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 ripe avocados
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 tablespoons fresh lime juice
- 1/4 cup sour cream
- 1 small red onion, finely chopped
- 2 tomatoes, chopped
- 1/2 head iceberg lettuce, shredded
- 1 bunch fresh cilantro, roughly chopped
- 1/2 cup shredded Monterey Jack cheese
Method
Step One
Start by seasoning the white fish on both sides with salt and pepper according to your preference.
Step Two
Heat the vegetable oil in a large skillet over medium heat. Once it’s hot, add the fillets to the skillet, making sure not to overcrowd the pan. Cook the fish until it’s opaque and easily flakes with a fork, this should take about 3-4 minutes on each side. Remove the fish from the skillet and set it aside, keeping it warm.
Step Three
While the fish is cooking, you can start preparing the creamy chipotle guacamole. Cut open the ripe avocados, remove the pit, and scoop out the flesh into a bowl. To this, add the finely chopped chipotle pepper, fresh lime juice, and sour cream. Using a fork, mash everything together until it forms a creamy, uniformly mixed guacamole.
Step Four
It’s time to prepare the tostadas. Heat the tortillas over medium heat in a dry skillet or oven until they’re crisp and lightly browned. This should take about 1-2 minutes on each side.
Step Five
Now assemble the tostadas. Begin by spreading a generous layer of the creamy chipotle guacamole on each tostada. Next, add some of the cooked white fish. Then top this with the chopped red onion, tomatoes, shredded iceberg lettuce, and fresh cilantro. Finish it all by sprinkling some shredded Monterey Jack cheese over top.
Step Six
Serve the tostadas immediately while warm. Enjoy!
