Description
These Nile Perch Tostadas are a light and flavorful dish featuring grilled fish, fresh toppings, and a satisfying crunch from the tostada base.
Ingredients
Units
Scale
- 2 Nile Perch fillets
- Salt, to taste
- Ground black pepper, to taste
- 1 tablespoon olive oil
- 1 cup shredded cabbage
- 1/2 cup pickled red onion
- 1/2 cup radish salsa
- 1 grilled avocado, sliced
- 1/4 cup sour cream
- 4 tostadas (store bought or homemade)
Instructions
- Heat a grill pan or large frying pan over high heat until very hot.
- Rub the Nile Perch fillets with salt, ground black pepper, and olive oil.
- Grill the fish for about 4-5 minutes on each side, or until cooked through and the flesh is opaque.
- Remove the fish from the pan and let it rest for a couple of minutes before cutting it into bite-sized pieces.
- To assemble the tostadas, spread a layer of sour cream on each tostada.
- Top with shredded cabbage, pickled red onion, radish salsa, grilled avocado slices, and the grilled fish pieces.
- Serve immediately and enjoy your tostadas warm.
Notes
You can substitute Nile Perch with any firm fish of your choice. Feel free to use your favorite Mexican salsa and toppings. If you have an outdoor grill, it will add a nice smoky flavor to the fish. These tostadas can be customized with whatever ingredients you have on hand.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tostada
- Calories: 350
- Sugar: 4 grams
- Sodium: 500 mg
- Fat: 15 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 25 grams
- Cholesterol: 50 mg