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Give fish fingers a break this week and serve fish tostadas instead. Kid-friendly and classy, fried fish tacos are an edible plate of corn chip topped with lime-spiked, marinated white fish and any or all of your favourite taco toppings.
This fish tostada recipe is a gateway dish to more refined tacos de pescado. Next try blackened fish tacos or fish tacos with blackberry, chilli and lime salsa.
Striking the balance between food that’s good for you and appetising can be tricky. Especially if there are little ones involved. But these tempting fish tostadas are just the ticket.
Why? Protein-packed, meaty black cod is served with some vitamin-boosting homemade slaw and avocado dip, and crispy tortilla disc to boot! Even more appealing to little fingers is that fish tacos are eaten without cutlery! Enjoy!
Fried fish tacos
So, what is a tostada? Imagine a hard-shelled taco before it’s been folded; flat, round and crispy. You can look at it like a mini plate- that you can eat. Which makes it a clever way to get kids eating fish!
I’ve used black cod for my fish tostadas. It’s widely available in Canada, where I created this recipe, but you can use a favourite white fish. Cod is definitely a kid-pleaser though; mildly flavoured and familiar. But due to its subtle taste, it needs a flavour boost!
For convenience, and not having my pantry at my fingertips this time, I used an off-the-shelf taco seasoning mix. You can too! This is an affiliate link.Cholula is my favourite, it leans more towards smoky spice than spicy spice. Mix it with lime juice to make a zingy marinade and then, this is the important part, let the fish steep for at least 15 minutes so the marinade permeates the flesh fully.
When it comes to cooking, don’t overdo it! These quick-frying fish chunks should colour on the outside but be tender at the centre.
The final step is assembly. This is where you make them your own by piling on the tantalising tostada toppings to your taste.
Important recipe tips and notes
- Fish in bite-sized pieces takes no time to cook.
- Use whichever firm white fish you prefer. I used black cod.
- Make your own spice mix, or make use of a conveniently pre-mixed, store-bought taco seasoning. I used This is an affiliate link.Cholula taco seasoning mix.
- Top your tostadas! (See What goes with it below)
- Don’t overthink it. This recipe is that easy.
What goes with it
There’s two approaches to tostadas; 1) standalone snack or 2) main event at a Mexican-inspired meal. In either case, you’re going to need tostada toppings:
- spicy cilantro slaw, this makes a good bed between tostada and fish
- pico de gallo, this chunky salsa goes on top of the fish
- homemade guacamole for a healthy dollop on top of the salsa
- then make fancy with jalapeno slices, cilantro leaves, a lime wedge
First, a quick caveat or two- trying to pile too much on to your fish tostada is going to make it tricky to eat. And don’t let them sit loaded too long (I know you won’t!) because they’ll get soggy and fall apart.
This tostada recipe makes 8 tostadas. I suggest 2 tostadas as a serving per person be it snack or main meal, but depending on appetite! My daughter and I couldn’t manage more than two each, but my husband and son want three!
For a well-rounded, balanced family meal, I serve with filling sides:
- cilantro lime rice
- avocado and corn salad
- sweet potato fries or wedges
- queso fundido dip
- all the tostada toppings mentioned above!
Storage and leftovers
Store any leftover (unused) tostadas and cooked fish separately. The bite-sized fish will keep in an This is an affiliate link.airtight container in the fridge for 2-3 days. Reheat and serve taco-style again or re-purpose topping a Tex-Mex salad.
More taco recipes
- Slow Cooker Pulled Pork Tacos
- Buffalo Cauliflower Tacos
- Best Ground Beef Tacos (with homemade spice mix)
- Pulled Lamb Birria Tacos (Slow Cooker Recipe)
White Fish Tostadas
Equipment
- This is an affiliate link.Non-stick frying pan
Ingredients
- 450g / 1lb black cod, diced into bite-sized pieces or any other white fish
- 2 tbsp taco seasoning mix of your choice, I used This is an affiliate link.Cholula taco mix
- 1/2 lime, juice only
- 1/4 tsp salt, omit if the seasoning mix contains salt
- 1 tbsp This is an affiliate link.olive oil
- 8 tostadas, or hard tacos if not available
Instructions
- Cut the fish in bite-sized pieces and add to a bowl, sprinkle with the taco seasoning mix, lime juice and salt if using, gently toss to cover each piece with the seasoning and allow to marinate for 15 minutes.
- Heat the olive oil in a frying pan, then add the cod pieces and fry without disturbing for 2 minutes, then gently stir taking care not to break up the fish until cooked all the way through, which should take 2-3 minutes longer. Using a non-stick pan is ideal for this task.
- Assemble the tostadas but spreading a layer of cilantro lime coleslaw on a tostada, then topping with the cod pieces as well as various topping of your choice such as sliced chillies, red onion, salsa, guacamole, avocado. (See serving suggestions in the post).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
