Ingredients
Scale
For the fish
- juice of 1 lime
- 1/4 cup cilantro leaves, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 4 tablespoons olive oil, divided
- salt and pepper, to taste
- 1 pound cod, halibut or other firm flaky white fish
For the mango salsa
- 3 champagne (Ataulfo) mangos, diced
- 1 bell pepper, seeded and diced
- 1 jalapeño, seeded and minced
- 1 shallot, seeded and minced
- 1/2 cup cilantro, chopped
- 1 teaspoon smoked paprika
- 1–1/2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- salt and pepper, to taste
- juice of one lime
For the tostadas
- 8 6-inch corn tortillas
- 1 tablespoon olive oil, divided
- kosher salt
Instructions
- Make the mango salsa: in a large bowl, combine the mangos, bell pepper, jalapeño, shallot, cilantro, paprika, cumin, cayenne, salt and pepper. Add the lime juice and stir to coat well. Refrigerate for 1 hour (or up to one day).
- Marinate the fish: In a large Tupperware, combine the lime juice, cilantro, paprika, cumin, cayenne, garlic powder, 2 tablespoons of the olive oil, and salt and pepper. Add the fish and coat thoroughly. Refrigerate for 30 minutes (or up to 1 hour).
- While the fish marinates, make the tostadas: preheat the oven to 400F. Line a baking sheet with tin foil, then place four of the tortillas on the sheet. Drizzle with half of the olive oil and a sprinkle of salt. Bake for 8 minutes, flipping the tortillas halfway. Remove from the oven and repeat with the second batch.
- Cook the fish: in a large pan, heat the remaining two tablespoons of olive oil on medium heat. When the oil shimmers, add the fish and cook for 5 minutes on the first side. Carefully flip and cook for an additional 3-4 minutes, until the fish is opaque and firm. Remove from the heat and flake the fish into large chunks with a fork.
- Assemble the tostadas: place the tostada on a plate and add the flaked fish. Top with the mango salsa and serve with lime wedges.
Nutrition
- Serving Size: 4