Skillet Fish Tostadas with Creamy Avocado Crema
A delightful combination of crispy tostadas, succulent fish, and creamy avocado crema, perfect for a Mexican-inspired meal.
Equipment
- 1 skillet
- 1 mixing bowl
Ingredients
Tostadas
- 4 corn tortillas
- 1 lb white fish fillets such as cod or haddock
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
Avocado Crema
- 2 ripe avocados
- 1/4 cup sour cream
- 1 lime juiced
- 2 tbsp chopped cilantro
- 1 clove garlic minced
Instructions
Preparation
- Season the fish fillets with salt, pepper, and any spices of your choice. Let the fish marinate for a few minutes to absorb the flavors.
- In a mixing bowl, mash the avocados until smooth. Add sour cream, lime juice, cilantro, and garlic. Mix until well combined and set aside.
Cooking
- Heat oil in a skillet over medium-high heat. Fry the tortillas until golden and crispy, then remove and drain on paper towels.
- In the same skillet, cook the fish for about 3-5 minutes on each side until opaque and flaky. Remove from heat.
Serving
- Spread avocado crema on each tostada. Place a piece of fish on top and add garnishes such as shredded cabbage or radishes.
- Serve the tostadas immediately to enjoy them at their crispiest. Pair with a light salad or refreshing drink.
Storage
- Store any leftover fish and crema separately in the refrigerator for up to 2 days. Reheat the fish and assemble tostadas as needed.
Notes
Pro Tips: Ensure your oil is hot enough to make the tortillas crispy. Use fresh lime juice for the best flavor in the crema.
Ingredient Substitutions: Substitute sour cream with Greek yogurt for a lighter crema. Use tilapia instead of cod if preferred.
How to Serve: Serve immediately after assembling to maintain crispiness. Pair with a light salad or citrus-infused drink.
Storage & Freshness: Store fish and crema separately in airtight containers in the refrigerator. Consume within 2 days for best quality.
Make-Ahead Tips: Prepare the avocado crema a few hours in advance and store in the fridge. Cook the fish and assemble the tostadas just before serving.
Ingredient Substitutions: Substitute sour cream with Greek yogurt for a lighter crema. Use tilapia instead of cod if preferred.
How to Serve: Serve immediately after assembling to maintain crispiness. Pair with a light salad or citrus-infused drink.
Storage & Freshness: Store fish and crema separately in airtight containers in the refrigerator. Consume within 2 days for best quality.
Make-Ahead Tips: Prepare the avocado crema a few hours in advance and store in the fridge. Cook the fish and assemble the tostadas just before serving.