Fish tostadas are a pretty common dinner item here at Crowded Earth Kitchen. My pint size diners call tostada shells “big chips,” and seem to think they are getting away with something sneaky when they enjoy “big chips” for dinner. Fish tostadas are a healthy, economical, complete meal. They’re also fast – small filets of tilapia and other whitefish bake in just minutes. Enjoy!
8 tostada shells
1 small onion, sliced
1 pound tilapia (or other whitefish) filets
1 lime, halved
1/2 teaspoon chili powder
2 cups shredded red cabbage (add a bit of Do Chua for something a little different, if you wish)
1 avocado, sliced into thin strips
1 cup shredded Monterey jack cheese (optional)
Step 1) Lightly grease a baking sheet with coconut oil. Line baking sheet with onion slices. Place fish filets over onion. Squeeze lime juice over fish and sprinkle with chili powder.
Step 2) Bake fish (uncovered) in a preheated, 400 degree oven for 10 – 15 minutes, until fish flakes easily.
Step 3) Flake fish into bite size pieces using two forks.
Step 4) Assemble tostadas. If using cheese (not strictly traditional, but tasty), sprinkle cheese on tostada shells first so that it melts underneath the fish. Add fish and onions, then cabbage, then avocado slices. Serve immediately.