Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4
Key Takeaways
- Light, crispy tostadas topped with perfectly seasoned fish and tangy crema
- Ready in just 30 minutes – perfect for busy weeknights
- Customizable with your favorite toppings
- Healthier alternative to traditional fried tacos
Why You’ll Love This Easy Fish Tostadas Recipe
Tired of the same old taco recipes? These Easy Fish Tostadas with Crema are about to rescue your dinner routine.
In just 30 minutes, you’ll have crispy tostadas topped with flaky fish, zesty lime crema, and fresh toppings. This recipe strikes the perfect balance between weeknight simplicity and impressive flavor.
These fish tostadas work for casual family dinners or when you’re hosting friends. The best part? Everyone can customize their own tostada with their favorite toppings.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 375 |
| Protein | 22g |
| Carbohydrates | 30g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 580mg |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| For the Fish: | ||
| White fish fillets (tilapia, cod, or mahi-mahi) | 1 pound | About 4 fillets |
| Olive oil | 2 tablespoons | |
| Chili powder | 1 teaspoon | |
| Ground cumin | 1 teaspoon | |
| Garlic powder | ½ teaspoon | |
| Salt | ½ teaspoon | |
| Black pepper | ¼ teaspoon | |
| For the Lime Crema: | ||
| Sour cream | ½ cup | |
| Mayonnaise | ¼ cup | |
| Fresh lime juice | 2 tablespoons | About 1 lime |
| Lime zest | 1 teaspoon | |
| Salt | ¼ teaspoon | |
| For Assembly: | ||
| Corn tostada shells | 8 (6-inch) | |
| Shredded cabbage or lettuce | 2 cups | |
| Diced tomatoes | 1 cup | |
| Diced avocado | 1 large | |
| Chopped cilantro | ½ cup | |
| Lime wedges | 1 lime, cut into wedges | For serving |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large non-stick skillet | For cooking the fish |
| Small mixing bowl | For preparing the crema |
| Measuring spoons and cups | For accurate measurements |
| Cutting board and knife | For preparing vegetables |
| Fish spatula | For flipping fish (regular spatula works too) |
| Grater or zester | For lime zest |
| Juicer | For lime juice (optional) |
| Paper towels | For patting fish dry |
| Plates or serving platters | For serving |
| Small bowl | For fish seasoning |
Ingredient Substitutions
- Fish: Any mild white fish works well. You can also use shrimp or even rotisserie chicken.
- Sour cream: Greek yogurt makes a great healthier alternative.
- Corn tostadas: Flour tortillas can be lightly fried or baked until crisp.
- Fresh vegetables: Pre-shredded cabbage mix saves time.
Step-by-Step Instructions
Preparation Phase (5 minutes)
- Clean your work space
- Clear your kitchen counter of any clutter
- Wash your hands with soap and warm water for at least 20 seconds
- Gather all ingredients from refrigerator and pantry
- Arrange them in order of use to stay organized
- Set up your equipment
- Place your cutting board on a stable surface
- Set out your knife, measuring spoons, and measuring cups
- Place a non-stick skillet on the stovetop (but don’t turn it on yet)
- Set out 2-3 small bowls for seasonings and crema
- Turn on your oven to the lowest setting (around 170°F) to keep tostadas warm if needed
- Wash your produce
- Rinse limes under cool running water
- If using whole cabbage or lettuce, remove outer leaves and rinse thoroughly
- Wash tomatoes and cilantro
- Pat all produce dry with paper towels or a clean kitchen towel
- Mix the fish seasoning
- Take a small bowl and place it on your counter
- Measure 1 teaspoon chili powder using a measuring spoon
- Add 1 teaspoon ground cumin to the bowl
- Add ½ teaspoon garlic powder
- Add ½ teaspoon salt
- Add ¼ teaspoon black pepper
- Using a fork or small whisk, mix all spices together until evenly combined
- Set aside where you can easily reach it when cooking the fish
- Prepare the fish
- Remove fish fillets from packaging
- Place them on a plate lined with paper towels
- Use additional paper towels to gently pat the top and sides of fish dry (this helps the seasonings stick and promotes better browning)
- Inspect fish for any bones and remove them with tweezers if found
- Sprinkle half of the seasoning mixture evenly over the top of the fish
- Use your fingers to gently pat the seasonings onto the fish
- Carefully flip the fish over
- Sprinkle the remaining seasoning on the second side, again patting gently to adhere
- Let fish rest at room temperature while you prepare other ingredients (but no longer than 15 minutes)
Make the Lime Crema (5 minutes)
- Prepare the limes
- Place a lime on your cutting board
- Before cutting, roll the lime firmly under your palm on the counter (this helps release more juice)
- Using your zester or the fine side of a box grater, gently rub the lime against it, turning as you go
- Only zest the green outer layer (the white pith underneath is bitter)
- Continue until you have 1 teaspoon of zest (about 1 lime’s worth)
- Transfer zest to a small bowl
- Cut the lime in half crosswise using your knife
- Hold one lime half in your hand, cut-side down
- Squeeze firmly over a small bowl or measuring cup, using your other hand to catch seeds
- Repeat with the other half
- Measure out 2 tablespoons of juice and set aside
- Cut the second lime into 4 wedges for serving and set aside
- Combine the crema ingredients
- In a medium bowl, measure and add ½ cup sour cream
- Add ¼ cup mayonnaise to the bowl
- Add the 2 tablespoons of fresh lime juice you prepared
- Add 1 teaspoon lime zest
- Add ¼ teaspoon salt
- Using a whisk or fork, mix all ingredients together until completely smooth with no streaks
- If the mixture seems too thick, add 1 teaspoon of water at a time until desired consistency
- Cover bowl with plastic wrap or a lid
- Place in refrigerator to keep cool while you prepare other ingredients
Prepare the Toppings (5 minutes)
- Prepare the cabbage or lettuce
- If using a whole cabbage, place it on the cutting board with the core side down
- Cut in half through the core
- Place one half flat-side down
- Cut out the tough core with the tip of your knife
- Slice the cabbage half into thin strips (about ⅛-inch thick)
- Continue until you have 2 cups of shredded cabbage
- Place in a bowl and set aside
- (If using pre-shredded cabbage, simply measure out 2 cups and place in a bowl)
- Prepare the tomatoes
- Place tomatoes on cutting board
- Cut in half through the middle (not through the stem end)
- Cut each half into quarters
- Cut away the seedy centers if desired
- Dice the remaining tomato flesh into ¼-inch pieces
- Continue until you have 1 cup of diced tomatoes
- Transfer to a small bowl and set aside
- Prepare the avocado
- Place avocado on cutting board
- Cut lengthwise around the avocado, rotating to make a complete circle
- Twist the halves to separate them
- Remove the pit by carefully striking it with the blade of your knife, then twisting to remove
- Score the flesh in a crisscross pattern with the tip of your knife (not cutting through the skin)
- Scoop out the diced flesh with a spoon
- Place in a small bowl
- Squeeze a few drops of lime juice over the avocado to prevent browning
- Set aside
- Prepare the cilantro
- Place cilantro bunch on cutting board
- Cut off the bottom inch of stems and discard
- Roughly chop the remaining leaves and tender stems
- Measure ½ cup loosely packed chopped cilantro
- Place in a small bowl and set aside
Cook the Fish (10 minutes)
- Heat the skillet
- Place your large non-stick skillet on the stove
- Turn the heat to medium-high
- Add 2 tablespoons of olive oil to the pan
- Tilt the pan gently to spread the oil evenly across the surface
- Let the oil heat for about 1-2 minutes
- Check if the oil is ready: Sprinkle a few drops of water into the pan from a distance (be careful of splatters) – if they sizzle immediately, the oil is hot enough
- Safety tip: Never leave hot oil unattended, and keep a lid nearby in case of flare-ups
- Cook the first side of fish
- Using your hands or a spatula, carefully place the seasoned fish fillets in the hot skillet
- Leave space between each piece to ensure even cooking
- Let the fish cook undisturbed for 3-4 minutes
- You’ll know it’s ready to flip when the edges turn opaque and the bottom is golden brown
- Safety tip: Stand back slightly to avoid oil splatters
- Flip and cook the second side
- Slide a fish spatula (or regular spatula) completely under one fillet
- Gently but quickly flip the fish over
- If it sticks to the pan, wait another 30 seconds and try again (fish releases naturally when properly seared)
- Repeat with remaining fillets
- Cook for another 2-3 minutes on the second side
- How to check doneness: Fish should be opaque throughout and flake easily when gently pressed with a fork
- Temperature check: If you have a food thermometer, insert it into the thickest part of the fish – it should read 145°F
- Break up the fish
- Once cooked, turn off the heat
- Using the edge of your spatula, gently break each fillet into several large pieces
- The fish should flake apart easily
- Leave the fish pieces in the warm (but turned off) pan until ready to assemble tostadas
- Tip: Breaking the fish into smaller pieces makes it easier to distribute evenly and eat on tostadas
Assemble the Tostadas (5 minutes)
- Prepare the tostada shells
- If you prefer warm tostadas, place them on a baking sheet
- Put them in your preheated warm oven (170°F) for 2-3 minutes
- Alternatively, arrange tostada shells on plates or a serving platter at room temperature
- Beginner tip: Tostada shells are fragile, so handle with care to prevent breaking
- Apply the base layer
- Remove the lime crema from the refrigerator
- For each tostada shell, spoon about 1 tablespoon of lime crema onto the center
- Using the back of the spoon, spread the crema in a thin, even layer across the surface
- Leave about ¼-inch border around the edge (this gives you a place to hold the tostada)
- Tip: Don’t add too much crema or your tostada will become soggy
- Add the cabbage layer
- Take a small handful of shredded cabbage or lettuce (about ¼ cup)
- Sprinkle it evenly over the crema layer
- Gently press down slightly so the cabbage adheres to the crema
- Tip: The cabbage creates a barrier that helps keep the tostada shell crisp
- Add the fish
- Use a fork or spoon to scoop about 2 tablespoons of the cooked fish pieces
- Distribute evenly over the cabbage layer
- Be careful not to overload (too much weight can crack the shell)
- Add the remaining toppings
- Drizzle or spoon an additional 1-2 teaspoons of lime crema over the fish
- Sprinkle about 2 tablespoons of diced tomatoes on each tostada
- Add about 2 tablespoons of diced avocado
- Finish with a sprinkle of chopped cilantro (about 1 tablespoon per tostada)
- Beginner tip: Layer toppings in the center, leaving the edges less loaded to prevent breaking
- Serve immediately
- Arrange 2 completed tostadas on each plate
- Place lime wedges on the side of each plate
- Bring the extra lime crema to the table in a small bowl with a spoon
- Eating tip: Tostadas are meant to be eaten with your hands – hold at the edges and be prepared for some delicious messiness!
Troubleshooting Tips
- Fish falling apart too much: If your fish is breaking into tiny pieces, it may be slightly overcooked. Next time, reduce cooking time by 1 minute. For now, these smaller pieces still work fine on the tostadas.
- Fish sticking to the pan: This usually happens when (1) the pan wasn’t hot enough before adding the fish, (2) you tried to flip too early, or (3) you need more oil. Make sure the oil is hot and the fish naturally releases before flipping.
- Soggy tostadas: This happens when they sit too long after assembly. Always assemble just before eating. If you need to prepare components ahead, keep everything separate until the last minute.
- Bland flavor: Don’t skip the lime zest in the crema – it provides essential bright flavor. If the fish seems bland, add a pinch more salt and a squeeze of fresh lime juice right before serving.
- Dry fish: The fish should stay moist if cooked properly. If it seems dry, you may have overcooked it or your heat was too high. Add extra crema to compensate.
- Broken tostada shells: Handle with care and don’t overload toppings. If shells break, you can layer the broken pieces in a bowl and top with all ingredients to make a tostada bowl instead.
Variations & Substitutions
Spicy Version
Add 1 diced jalapeño (seeds removed for medium heat, included for hot) to the toppings and mix ½ teaspoon of cayenne pepper into the fish seasoning.
Grilled Fish Option
Instead of pan-frying, brush seasoned fish with oil and grill for 3-4 minutes per side for a smoky flavor. Make sure to oil the grill grates well to prevent sticking.
Veggie Option
Replace fish with 2 cups of roasted cauliflower florets tossed in the same seasoning mix. Roast at 425°F for 20 minutes until golden and tender.
Breakfast Tostadas
Top each assembled tostada with a fried egg (cook in a non-stick pan with a little oil until whites are set but yolk is still runny).
Creamy Avocado Sauce
Instead of diced avocado, blend 1 avocado with the crema ingredients for a creamy avocado sauce.
Storage & Reheating
- Fish: Store leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Place a paper towel in the container to absorb excess moisture.
- Crema: Keeps in a sealed container in the refrigerator for up to 5 days. Stir well before using if it separates.
- Tostada shells: Store in a zip-top bag at room temperature for up to 3 days. If they become stale, you can crisp them up in a 350°F oven for 2-3 minutes.
- Prepped vegetables: Store prepared vegetables separately in airtight containers:
- Cabbage/lettuce: Up to 3 days
- Diced tomatoes: 1-2 days
- Avocado: Not recommended (browns quickly)
- Cilantro: Wrap in paper towel and store in a plastic bag for 2-3 days
- Reheating fish: Place fish in a microwave-safe container, cover with a damp paper towel, and heat on 50% power for 30-second intervals until just warmed through. Alternatively, warm gently in a skillet over medium-low heat for 2-3 minutes.
- Assembly: Always assemble tostadas just before eating to prevent soggy shells.
Safety Notes & Tips
- Fish safety: Fish should reach an internal temperature of 145°F. It should be opaque and flake easily with a fork. Never leave raw fish at room temperature for more than 20 minutes.
- Avoiding cross-contamination: Use separate cutting boards for fish and vegetables. Wash hands thoroughly after handling raw fish.
- Avocado browning: Toss diced avocado with extra lime juice to prevent browning if preparing ahead. For best results, cut avocado last, just before serving.
- Shell handling: Tostada shells can break easily. For beginners, place shells on a flat surface before topping rather than holding in your hand while assembling.
- Time-saving tip: Buy pre-shredded cabbage mix, pre-made tostada shells, and fish that’s already been pin-boned to cut prep time significantly.
- Make-ahead strategy: Prepare the crema and chop vegetables up to a day ahead. Store in separate containers in the refrigerator. Cook fish just before serving.
- Serving suggestion: Set up a tostada bar with all the components in separate bowls and let everyone build their own for a fun dinner experience.
- Leftover idea: Use any leftover components to make fish tacos the next day – simply warm soft tortillas and fill with the same ingredients.
- Recommended sides: These tostadas pair perfectly with Mexican rice, black beans, or a simple side salad with lime vinaigrette.
