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These fish tostadas with yogurt slaw are a delicious way to use up corn tortillas that are past their prime.

close-up of fish tostada with sour cream, avocado, and lime garnish

White fish (I used cod) tostadas with a tangy yogurt slaw – a quick, easy, and healthy meal.

I read that tostadas are the thing to make when you have corn tortillas that are past their prime. I found out that they’re also good to make when you buy corn tortillas that really don’t taste good unless you fry them.

Note to self: do not buy grocery store corn tortillas when you’re trying to make decent tacos. Figure something else out.

Anyway, even though the tacos recipe didn’t work out, the tostadas one did.

The slaw is fresh and full of flavor, and the fish is a mild one that even those who don’t particularly love fish will still like. If you don’t go overboard on the sour cream, these tostadas are quite healthy 🙂

Fish Tostadas with Yogurt Slaw - Salt & Lavender
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Fish Tostadas with Yogurt Slaw

Cod tostadas with a fresh and tangy slaw.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 6 tostadas

Ingredients 

Slaw:

  • 2 cups coleslaw mix (or you can just use cabbage)
  • 2 tablespoons cilantro chopped
  • Juice of 1/2 lime
  • 4 tablespoons Greek yogurt
  • 1-2 cloves garlic minced
  • 2 tablespoons spring onions sliced
  • 5 tablespoons corn (canned)
  • Salt & pepper to taste

Fish:

  • 1/2 pound white fish (I used a piece of cod)
  • Olive oil
  • Cumin
  • Salt & pepper to taste

Tostadas:

  • 6-8 corn tortillas
  • Oil for frying (I used peanut oil)

Optional toppings:

  • Sour cream
  • Avocado sliced

Instructions 

  • Pre-heat oven to 375F.
  • Line baking sheet with foil for easy clean-up. Place fish on foil and coat it with olive oil. Sprinkle some cumin, salt, and pepper on top.
  • Cook fish until it easily flakes with a fork. Mine took about 15 minutes.
  • While fish is cooking, make slaw by combining cabbage, cilantro, lime juice, Greek yogurt, garlic, spring onions, and corn.
  • Make the tostadas by frying corn tortillas in oil for 1-2 minutes per side. Ensure oil is hot prior to putting the tortillas in. Once tortillas are cooked, remove to plate lined with paper towel to soak up oil. You may need to fry them one by one.
  • Once fish is done, you can start assembling the tostadas by adding the slaw, fish, sour cream (optional) and avocado slices (optional). Add extra salt and pepper if desired.

Notes

  • Makes 6-8 tostadas.

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Hi! Iā€™m Natasha.

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2 Comments

  1. Some of my best recipes were born from accidents/mess-ups in the kitchen! Don’t you just love when that happens? I’m really loving this tostada dish and that slaw sounds incredible!