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If you’re entertaining guests, whip up these crispy fish tostadas for an easy yet impressive main. Bursting with tangy and smoky flavours, you can’t go wrong.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Crispy fish tostadas

Ingredients

  • 8 small corn tortillas
  • 600g flathead fillets (see tip)
  • 1 tbs Mexican seasoning
  • 2 corn cobs, husks and silks removed
  • 1 avocado, stoned, peeled, coarsely chopped
  • 1 red onion, finely chopped
  • 1/2 cup coarsely chopped coriander
  • 1 long red chilli, finely chopped (optional)
  • 2 tbs lime juice
  • 1 tbs olive oil
  • 1/2 iceberg lettuce, finely shredded
  • 1 carrot, peeled, cut into matchsticks

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Place tortillas on the lined tray. Spray with olive oil spray. Bake for 6-8 mins or until crisp.
  2. Step 2

    Meanwhile, combine the fish and Mexican seasoning in a large bowl.
  3. Step 3

    Heat a frying pan over high heat. Spray corn with oil. Cook, turning occasionally, for 8 mins or until tender and charred. Transfer to a work surface. Use a sharp knife to run down the side of corn to remove the kernels. Place in a bowl with avocado, onion, coriander, chilli, if using, and lime juice. Season.
  4. Step 4

    Heat the oil in the frying pan over medium heat. Add fish. Cook, turning, for 5-6 mins or until golden brown and cooked through. Transfer to a plate. Coarsely flake fish.
  5. Step 5

    Divide the tortillas among serving plates. Top tortillas evenly with the lettuce, carrot, fish and avocado salsa. Serve immediately.

Crispy fish tostadas

Crispy fish tostadas
  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Ingredients
  • 8 small corn tortillas
  • 600g flathead fillets (see tip)
  • 1 tbs Mexican seasoning
  • 2 corn cobs, husks and silks removed
  • 1 avocado, stoned, peeled, coarsely chopped
  • 1 red onion, finely chopped
  • 1/2 cup coarsely chopped coriander
  • 1 long red chilli, finely chopped (optional)
  • 2 tbs lime juice
  • 1 tbs olive oil
  • 1/2 iceberg lettuce, finely shredded
  • 1 carrot, peeled, cut into matchsticks
    Description

    If you’re entertaining guests, whip up these crispy fish tostadas for an easy yet impressive main. Bursting with tangy and smoky flavours, you can’t go wrong.

    Method
    1. Step 1

      Preheat oven to 200°C. Line a baking tray with baking paper. Place tortillas on the lined tray. Spray with olive oil spray. Bake for 6-8 mins or until crisp.
    2. Step 2

      Meanwhile, combine the fish and Mexican seasoning in a large bowl.
    3. Step 3

      Heat a frying pan over high heat. Spray corn with oil. Cook, turning occasionally, for 8 mins or until tender and charred. Transfer to a work surface. Use a sharp knife to run down the side of corn to remove the kernels. Place in a bowl with avocado, onion, coriander, chilli, if using, and lime juice. Season.
    4. Step 4

      Heat the oil in the frying pan over medium heat. Add fish. Cook, turning, for 5-6 mins or until golden brown and cooked through. Transfer to a plate. Coarsely flake fish.
    5. Step 5

      Divide the tortillas among serving plates. Top tortillas evenly with the lettuce, carrot, fish and avocado salsa. Serve immediately.