Hurrah for Halibut Tostadas
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
3-6
ingredients
- 1 1⁄2 lbs halibut fillets
- 5 tablespoons fresh lime juice
- 1 1⁄4 teaspoons salt, to taste
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon Mexican seasoning (see my Sweet Mexican Spice Seasoning Mix) (optional)
- vegetable oil
- 6 corn tortillas (6-inch diameter)
-
Yogurt-Lime Sauce
- 1 cup nonfat plain yogurt
- 1 teaspoon sugar (omit if using Mexican seasoning)
- 1⁄2 teaspoon chili powder
-
Garnish
- 1 large avocado, firm but ripe
- 3 cups cabbage, shredded (red and green cabbage)
- 1⁄4 cup fresh cilantro leaves, minced
- fresh salsa, of your choice
directions
- Place the fish fillets in a non-reactive shallow plate. Sprinkle 4 tablespoons of the fresh lime juice all over the fish. Sprinkle with the 1 teaspoon salt, black pepper and my sweet Mexican spice if desired. Cover fish and chill for at least 30 minutes. (This could be done several hours in advance.).
- If desired, lightly fry the corn tortillas in a little bit of oil in a pan. Cook unti crisp, about 1 minute on each side. Set aside to drain.
- In a small bowl combine the yogurt-lime sauce ingredients, the remaining tablespoon of fresh lime juice and the remaining 1/4 teaspoon of salt. Can be prepared several hours in advance.
- If you fried the corn tortialls, wipe the oil from the pan and heat up a little bit more oil. When pan is hot, add the fish along with 1 tablespoon of fresh lime juice, cover and cook until opaque, 10-12 minutes. Check for doneness.
- Once cooked, break up the fish fillets into pieces.
- Just before serving the tostadas, pit, peel and slice the avocado. Drizzle on some lime juice to stop the avocado from browning.
- For each serving, place a tortilla on a plate and divide the cabbage, flaked fish with juices, the yogurt-lime sauce, cilantro leaves, salsa and avocado slices. You know the rest: rice and beans on the side, mariachi music, Pacifico, lime wedges, etc.
- Serve immediately.
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RECIPE SUBMITTED BY
COOKGIRl
United States