Elevate your taco night with these flavorful Fish Tostadas—a crispy, oven-baked tortilla topped with a vibrant mix of canned salmon, creamy avocado, roasted corn, and zesty cilantro lime dressing. This quick and easy recipe for Fish Tostada is perfect for a light, refreshing meal with a satisfying crunch in every bite!
Table of Contents
Ingredients
- Canned Salmon: Protein-packed and convenient, it’s the star of this fresh Fish Tostada recipe.
- Avocado: Adds creaminess and healthy fats, balancing the flavors.
- Cherry Tomatoes & Roasted Corn: Bring vibrant color, natural sweetness, and a juicy crunch.
- Romaine Lettuce: Crisp base that complements the toppings’ textures.
- Mexican Blend Cheese: Melty, savory finish for classic Fish Tostada vibes.
- Tortillas: Baked to crispy perfection for that satisfying crunch.
- Cilantro Lime Dressing: Ties it all together with tangy, herby flavor.
Alternative Ingredients
- Canned Salmon: Swap with canned tuna, cooked shrimp, or rotisserie chicken for your Fish Tostada.
- Avocado: Use guacamole or Greek yogurt for creaminess in a Fish Tostada.
- Roasted Corn: Substitute with canned corn or diced bell peppers for sweetness.
- Mexican Blend Cheese: Try feta, cotija, or shredded cheddar instead.
- Cilantro Lime Dressing: Use ranch dressing with a squeeze of lime if needed.
Detailed Steps
Preparing the Tortillas: Brush the tortillas evenly with olive oil for crispiness. Lightly score the center for extra crunch, and let them cool completely after baking to maintain their crisp texture for your Fish Tostadas.
Making the Cilantro Lime Dressing: Finely chop the garlic and cilantro for a smoother dressing. For a lighter version, swap mayo for Greek yogurt. Taste and adjust the lime or honey for a balanced tangy-sweet flavor on your Fish Tostadas.
Assembling the Salad: Be gentle when mixing to avoid mashing the avocado too much. Add large chunks of avocado to keep its texture intact. Chill ingredients beforehand for a cool, crisp salad to top your Fish Tostadas.
Building the Tostadas: Evenly spread the salad across the tortillas for the perfect balance of toppings. Crumble cotija cheese finely for better sticking, and add chili powder or paprika for extra flavor on your Fish Tostadas.
Drizzling and Serving: If making ahead, serve the dressing separately to prevent soggy tortillas. Garnish with extra cilantro or lime wedges for a fresh burst of flavor on your Fish Tostada.
Expert Tips
Tortilla Choice: While corn tortillas give a classic crunch, flour tortillas can also work if you prefer a slightly softer base. For a healthier option, try whole wheat tortillas for added fiber and a nutty flavor when making Fish Tostadas.
Protein Alternatives: If canned salmon isn’t your go-to, consider using grilled white fish, such as tilapia or cod, for a lighter option for your Fish Tostadas. You can also use leftover roasted chicken for a quicker dish that still packs plenty of flavor.
Roasting the Corn: If you’re using frozen corn, roast it in a hot pan with a bit of olive oil for a few minutes until it gets some nice char. This will bring out a smoky sweetness that’s a great complement to the fresh veggies on your Fish Tostada.
Make-Ahead Option: If you’re prepping ahead, store the salad and dressing separately from the crispy tortillas to keep everything fresh. You can even prep the dressing in advance and store it in the fridge for up to 3 days, ensuring your Fish Tostada is always ready to be served.
Extra Crunch: For an extra crunchy texture, sprinkle some crushed tortilla chips or pumpkin seeds on top just before serving. This adds a delightful contrast to the creamy avocado and smooth dressing on your Fish Tostada.
FAQs
Yes, you can substitute canned salmon with canned tuna, grilled shrimp, or even leftover grilled chicken for a different protein option.
Absolutely! You can prepare the cilantro lime dressing in advance and store it in the fridge for up to 3 days. Just give it a quick stir before serving.
Corn tortillas are traditional for tostadas and provide the perfect crunch, but flour tortillas or even whole wheat tortillas can be used for a different texture or flavor.
To maintain their crunch, store the baked tortillas in an airtight container at room temperature. Reheat in the oven for a couple of minutes to crisp them up again.
Yes! Simply use gluten-free tortillas to make this recipe completely gluten-free without sacrificing any of the flavor or crunch.
Yes! Brush them with olive oil, place on a baking sheet, and bake at 400°F (200°C) for 5-7 minutes, flipping halfway through, until crispy.
Absolutely! Heat a small amount of oil in a skillet over medium heat and cook each tortilla for 1-2 minutes per side until golden and crispy.
Serving Suggestions
This Fish Tostada pairs perfectly with a refreshing side salad, like a zesty Mexican slaw or a simple cucumber and tomato salad. For a heartier meal, serve it alongside some seasoned black beans or cilantro lime rice.
Storage Suggestions
To store leftovers, keep the salad and dressing separate from the crispy tortillas to prevent sogginess. Store the salad in an airtight container in the fridge for up to 2 days, and re-crisp the tortillas in the oven before serving your Fish Tostada.
You’ll also enjoy:
- Mexican Street Corn Soup
- Lobster Fritter
- Air Fryer Shrimp Tacos
- Avocado Lime Crema
- Shredded Chicken Burrito Bowl
- Mexican Salmon
Fish Tostada
Equipment
Ingredients
For the base:
- 6-8 small corn or flour tortillas
- 1 tbsp olive oil
- pinch of salt (optional)
For the salad:
- 2 can (6 oz) salmon drained and flaked
- 1 avocado diced
- 1 cup cherry tomatoes diced
- 1 cup roasted corn (canned or fresh, roasted on a pan or grill)
- 2 cups chopped romaine lettuce (or your favorite crisp lettuce)
- 1/2 cup shredded Mexican blend cheese
For the cilantro lime dressing:
- 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tbsp lime juice
- 1 tbsp olive oil
- 2 tbsp fresh cilantro finely chopped
- 1 small clove garlic minced
- 1/2 tsp honey or agave
- salt and pepper to taste
Instructions
- Lightly brush both sides of the tortillas with olive oil and sprinkle with a pinch of salt. Score the center of the tortillas with a knife for even crisping.6-8 small corn or flour tortillas, 1 tbsp olive oil, pinch of salt
- Air fry at 375°F (190°C) for 6-8 minutes, flipping halfway through. Let cool completely.
- In a small bowl, whisk together mayonnaise (or Greek yogurt), lime juice, olive oil, cilantro, garlic, honey, salt, and pepper. Adjust seasonings to taste. Set aside.1/4 cup mayonnaise, 2 tbsp lime juice, 1 tbsp olive oil, 2 tbsp fresh cilantro, 1 small clove garlic, 1/2 tsp honey or agave, salt and pepper to taste
- In a large bowl, toss the romaine lettuce, roasted corn, cherry tomatoes, cheese, flaked salmon, and the cilantro lime dressing. Gently fold in diced avocado to avoid squishing.2 can (6 oz) salmon, 1 avocado, 1 cup cherry tomatoes, 1 cup roasted corn, 2 cups chopped romaine lettuce, 1/2 cup shredded Mexican blend cheese
- Place a crispy tortilla on a plate. Add a generous scoop of the salmon salad mixture on top. Garnish with extra cilantro, cheese, or hot sauce if desired.
Video
@cookinglikekate This Fish Tostada features crispy tortillas, canned salmon, and a zesty cilantro lime dressing, making it a quick, delicious meal that everyone will love. #thatgirl #foodtok #tostadas #easyrecipes #viralvideo #dinnerideas #lazycooking #weeknightdinner #cheapdinner #familymeal ♬ Vlog ・ Stylish city pop(1275391) – orino
Notes
- Tortilla Crisping Tip: Make sure to bake the tortillas until they are golden and crisp for the perfect crunch. If you prefer extra crispiness, bake them a little longer, but watch closely to avoid burning.
- Dressing Variations: Feel free to swap mayo for Greek yogurt if you prefer a lighter, tangy dressing. For an extra kick, add a pinch of cayenne pepper or jalapeño to the dressing.
- Make-Ahead Option: You can prepare the cilantro lime dressing ahead of time and store it in the fridge for up to 3 days. Keep the salad and tortillas separate until ready to serve to maintain crispness.
- Storage: Store any leftover salad and dressing separately from the tortillas to prevent sogginess. The salad should last up to 2 days in the fridge, while the tortillas are best enjoyed immediately after baking.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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