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 tbsp olive oil
- 1 cup (240 ml) shredded cabbage
- 1/2 cup (120 ml) pickled red onion
- 1/2 cup (120 ml) radish salsa
- 1 grilled avocado, sliced
- 1/4 cup (60 ml) 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