Mmmmmm tostadas. Yummy delicious little bites. All the goodness of a taco with a crunchy shell. You can assemble each or set the whole meal up like a taco bar allowing your family & friends to stack theirs themselves. The "assemble yourself" set up is nice because it's half the work with double the fun come dinner time.
ADAPTED FROM MEXICAN MADE EASY
- 6 small tortillas (you can make your own paleo tortillas or buy corn tortillas)
- 3 large mahi fillets, cut into 12 chunks
- coconut flour (or whole wheat flour), for dredging
- salt & pepper
- refried beans
- shredded cabbage & carrots
- pico de galo (I used a pineapple version)
- cojita cheese & queso fresco
- thin sliced radishes
- then sliced red onion
- tomatillo salsa (recipe follows)
Preheat your oven to 350 degrees F. Lay your corn tortillas out on a baking dish, I had to use two because you don’t want them overlapping. Brush the tortillas with olive oil on both sides and sprinkle with some salt on both sides as well. Bake the tortillas for 4-6 minutes before flipping. Bake for another 4-6 minutes or until golden and crispy.
While those are cooking put some flour, salt, and pepper in a shallow bowl. Take your mahi chunks and dredge them in the flower mix until just covered. Heat some olive oil, about a tablespoon, over medium-high heat in a large sauté pan. Throw your mahi in there and get a nice golden brown on all sides until cooked through, it’ll only take a few minutes.
Spread your tostadas on a plate and your mahi on another and serve with endless toppings like the ones I suggested above. I built mine by smearing refried beans over my tostada. I topped that with two chunks of fish and the cabbage mix on top. Then layer on the radishes, red onion, and some cheese crumbles. Finally top with the pico de gallo and tomatillo salsa. Don’t worry if they fall apart when you pick them up and bite into them. They are just as tasty when you slop them up off your plate.
- 4 tomatillos, husked and rinsed, quartered
- 1 avocado, peeled & pit removed
- juice of 1/4 lemon
Place your tomatillos, avocado, and lemon juice into a food processor. Mix them up until smooth and season with salt. It’s important to taste here and season accordingly. You can add some heat with a deveined jalapeño or some flavor with a bunch of cilantro. Do what feels right. This stuff is delicious and it’ll leave you with leftovers for breakfast the next morning. I drizzled mine over scrambled eggs with zucchini and bacon. Ah-mahzing.