I would say “Happy Taco Tuesday.” But I always like doings something a little different, so, “Happy Tostada Tuesday.” If you haven’t had tostadas before they are like a flat hard shell taco or a giant nacho. Even if you don’t want to follow my recipe tostadas are a great way to add a little excitement to your regular taco night. So do something a little different this week by trying my Fish Tostadas with Strawberry Avocado Salsa.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a few medium bowls, a rubber spatula, a small sauté pan, a knife and cutting board, a whisk, and the stove.
If you are not allowed to use a knife, or the stove by yourself, you can ask an adult for help.
ChefElla’s Fish Tostadas with Strawberry Avocado Salsa (about 6-8 Servings)
1 lb. Fish Filets, Boneless (Tilapia, Snapper, Cod, Swordfish, Mahi Mahi)
1 pkg. Tostada Shells
8-10 oz. Cheese, Shredded (Cotija, Monteray Jack, Oaxaca, Cheddar, or Cheddar Jack)
8 oz. Lettuce, Shredded
Strawberry Avocado Salsa
1 Cup Strawberries, Small Diced (about 8 strawberries)
½ Cup Red Onion, Small Diced (about ¼ of a large onion)
2 ea. Avocados, Small Diced
2 tsp. Cilantro, Minced (Mince 4 tsp total you will need 2 tsp for later)
1 Tbl. Lime Juice, Fresh Squeezed (Squeeze all of the juice you will need 2 tsp for later)
½ tsp Salt, Kosher or Sea
8 oz. Sour Cream, Light or Regular
-You can substitute crème fraiche if you would like. If you use real Mexican crema you will need to add the remaining ingredients to taste.
2 tsp Lime Juice
2 tsp. Cilantro, Minced
½ tsp. Cumin
½ tsp Salt, Kosher or Sea
3. To make the strawberry avocado salsa add all of the ingredients to one of your bowls. Fold the ingredients with your rubber spatula so that you do not mash the avocado and all of the ingredients get mixed. Place the salsa in the refrigerator for later.
4. To make your Mexican Crema add all of the ingredients to the other bowl. Mix the ingredients with a whisk to incorporate. Place the crema in the refrigerator for later.
5. Place your sauté pan on the stove on medium heat. Rub the fish filets with a little olive or vegetable oil and sprinkle with some salt and pepper.
6. Lay the fish filets in the pan and cook for 2-4 minutes on one side. The time will depend on the thickness of the fish. When the edges of the fish begin to turn white turn the fish over and cook for another 2-4 minutes.
7. Remove the fish from the pan and let it sit on a plate for a few minutes. Using two forks break the fish into bite sized pieces.
8. You can build your tostadas however you would like. To build mine I started by spreading the Mexican Crema on the tostada. I topped the Crema with lettuce, then added some of the fish, then the strawberry avocado salsa, and finally topped it off with the cotija cheese.
If you do not like fish you can substitute shredded chicken, grilled vegetables, grilled tofu or even refried beans. If you do not have tostadas you can break some hard shell tacos in half or use flour tortillas and make fish tacos.
ChefElla’s helpers can help by:
Measuring the ingredients
Mixing the salsa and Mexican Crema
Picking the cilantro leaves
Building their own tostada
Older helpers can help by:
Preparing the vegetables
Cooking the fish