A Mexican Tostada is a corn tortilla that has been toasted or fried and topped with all sorts of ingredients.
By Nancy Lopez-McHugh
Tostada (toes-ta-da) is Spanish for toasted, which depending on the Latin American country or Spain it can mean a slice of toasted bread, a fried plantain or a toasted corn tortilla. I’m talking about the Mexican Tostada, which is a corn tortilla that has been toasted or fried and topped with all sorts of ingredients. It can be as simple as spreading beans or maybe just crema and salsa to ones I like to call “loaded” topped with beans, meats, fish, vegetables, salsas and chiles – we are talking a big satisfying meal.
As you can see these tostadas were made using Nile Perch fillets. You could of course substitute it with a different firm fish of your choice. Wanting to keep the meal light I opted for grilling the fish in a grill pan. If you’re lucky and have an outdoors grilled that would be even better. For the toppings again I kept it light and simple. The pickled red onion and radish salsa is the same one that I used to top my Cochinita Pibil tacos. Please feel free to use your favorite Mexican salsa and toppings for the tostadas. There really isn’t much of a recipe, as it can work with whatever you have in your refrigerator or whatever you are craving. Here’s my non-recipe recipe.
- Nile Perch fillets
- ground black pepper
- olive oil
- shredded cabbage
- pickled red onion salsa
- grilled avocados
- sour cream
- tostadas (store bought or home made)
- Heat a grill pan or large frying pan, until very hot heat. Rub the fish with salt, pepper, and olive oil. Grill until fish is cooked all the way through. Cut fish into bite size pieces.