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Spicy Cod Tostadas with Mango Salsa


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Ingredients

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
  • 11/2 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

  1. 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).
  2. 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).
  3. 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.
  4. 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.
  5. 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