A summer fiesta on a plate, these Mexican inspired fish tostadas topped with Mexi Kraut are a fun way to spice up your dinner repertoire. Get creative with your toppings, green leaves can be swapped for slaw, swap hummus for aioli or add in a salsa. If you’d prefer a plant-based option swap the fish for a mushroom and black bean combo sautéed with Mexican spice.
PREP/COOK TIME: 40 minutes
2 white fish fillets
1 Tbsp Mexican seasoning
Avocado or coconut oil for cooking
salt + pepper
2 Tbsp aioli
1 avocado, sliced
1/2 red onion, sliced
watercress or green leaves of choice
1/2 cup Mexi Kraut
Wash and cut the fish fillets into bite size pieces. Place in a mixing bowl and toss with Mexican seasoning.
Heat the tostadas according to packet (e.g. wrap in foil with a little water and heat in oven).
Prepare the toppings: slice the avocado, slice the onion, wash the watercress/leaves.
Heat a little oil in a fry pan over medium heat and cook the seasoned fish pieces a couple of minutes each side until just cooked through and flakey.
Place the warm tostadas on serving plates, top with aioli, avocado, fish pieces, watercress/green leaves, sliced onion and Mexi Kraut.
Serve immediately while still warm, with a glass of your favourite kefir.