Fish and White Bean Tostadas
These Fish and White Bean Tostadas offer a vibrant, easy-to-make meal. Delicate white fish is marinated and broiled, then layered on crispy corn tortillas with savory white beans, fresh pineapple-avocado salsa, and a dollop of sour cream. It’s a balanced dish combining fresh flavors, varied textures, and a zesty finish, perfect for a light yet satisfying lunch or dinner.
Equipment
- 1 Baking Sheet For broiling the fish.
- 1 Medium Saute Pan For frying tortillas and preparing white beans.
- 2 Small Mixing Bowls For marinating fish and preparing salsa.
- 1 Tongs Useful for flipping tortillas and fish.
- 1 Whisk or fork For mixing the fish marinade.
Ingredients
Main
- 1 lime zested and juiced, plus lime wedges for garnish
- 2 cloves garlic minced
- 2 tablespoons extra-virgin olive oil plus extra for baking sheet
- Kosher salt and freshly ground black pepper
- 1 pound white fish fillets like tilapia, flounder, sole, skin discarded and cut into finger-sized pieces
- 1/4 cup vegetable oil
- 8 6-inch corn tortillas
- Sauteed White Beans recipe follows
- 1/2 cup shredded purple cabbage
- Pineapple and Avocado Salsa recipe follows
- Sour cream for garnish
- 2 tablespoons extra-virgin olive oil
- 1/2 white or yellow onion finely chopped
- Kosher salt
- 1 clove garlic minced
- 1 teaspoon ground cumin
- 1/2 cup white wine
- 1 1/2 cups cooked navy beans
- 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried
- Freshly ground black pepper
- 1 14-ounce can sliced pineapple in juice, drained and juices reserved
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1 small jalapeno seeds removed and diced
- Kosher salt and freshly ground black pepper
- 1/2 red onion finely chopped
- 1 medium avocado halved, pitted and flesh cubed
- 2 tablespoons minced cilantro leaves
Instructions
- In a small bowl, combine the lime juice, zest, garlic and olive oil. Season with salt and pepper, to taste. Put the fish in a baking dish and pour the marinade on top. Marinate for no more than 15 to 30 minutes. Meanwhile, preheat the broiler or grill. Lightly coat a baking sheet with olive oil. Remove the fish from the marinade and arrange on the baking sheet, making sure to leave space between the pieces. Broil until just cooked through, about 4 to 5 minutes.
- Meanwhile, in a medium saute pan, heat the vegetable oil over medium heat. Fry the corn tortillas, 1 at a time, just until crisp, flipping halfway through to brown both sides. Drain on paper towels and salt while still hot.
- To assemble the tostadas: Layer each tostada first with Sauteed White Beans, then the fish. Top with the shredded cabbage and Pineapple and Avocado Salsa. Garnish with a dollop of sour cream and a squeeze of a lime wedge.
Notes
For the fish, adhering strictly to the marinating time (15-30 minutes) is crucial; prolonged acid exposure will 'cook' the delicate fillets, leading to a tough texture. When broiling, monitor closely as thin fish cooks rapidly; a slight undercook is preferable to dry, overcooked fish. For the tortillas, ensure your oil is at the right temperature for even crisping—too low, and they'll be greasy; too high, and they'll burn. Salt them immediately upon draining. The pineapple and avocado salsa benefits immensely from fresh, ripe ingredients; adjust the jalapeño to taste. A squeeze of fresh lime juice at the end brightens all components and ties the dish together.