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make your tastebuds go wild




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 

SERVES: 2            


6-8 tostadas
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.

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