Chipotle Fish Tostadas

Photo: Becky Luigart-Stayner; Styling: Jan Moon

Yield: Makes 6 servings
Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 3 quarts water
  • 2 teaspoons kosher salt, divided
  • 1 medium onion, quartered
  • 3 garlic cloves, smashed
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 bunch fresh cilantro, tied with string
  • 2 pounds firm white fish fillets
  • 2 tablespoons olive oil
  • 4 garlic cloves, pressed
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 2 to 3 canned chipotle chiles in adobo sauce, seeded, finely chopped, and divided
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lime juice
  • 2/3 cup mayonnaise
  • 2 teaspoons adobo sauce from chipotle chiles in adobo
  • 1 cup vegetable oil
  • 12 corn tortillas
  • 6 cups shredded iceberg lettuce
  • 2 avocados, sliced
  • Garnishes: fresh cilantro, lime wedges

Preparation

  1. Bring first 7 ingredients to a boil in a 6-quart Dutch oven. Add fish, reduce heat, and simmer 3 minutes. Drain well, reserving fish but discarding onion, garlic, bay leaf, and cilantro. Flake fish, and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add pressed garlic cloves, and sauté 30 seconds. Add tomatoes, 1 or 2 chopped chipotle chiles, cloves, black pepper, and 1 tablespoon lime juice. Bring to a boil, reduce heat, and simmer 10 minutes or until liquid almost evaporates. Process tomato mixture in a blender until smooth; return to skillet. Add fish to tomato mixture, and cook 1 minute or until thoroughly heated. Remove from heat, cover, and keep warm.
  3. Stir remaining chipotle chile into mayonnaise. Stir in 2 teaspoons adobo sauce until blended.
  4. Heat vegetable oil in a 9-inch skillet over medium-high heat. Fry tortillas, one at a time, in hot oil 1 minute or until richly browned and crisp, turning once or twice. Drain on paper towels.
  5. Spread chipotle mayonnaise evenly on tortillas. Top each tortilla with 1/3 cup fish mixture, 1/2 cup lettuce, and avocado slices. Garnish, if desired.
  6. Note: Try this recipe with rotisserie chicken in place of the fish for a quick weeknight dinner.
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