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In The Know: Eats is a cooking series that showcases easy-to-make and affordable takes on the biggest food trends. From restaurant quality at-home ramen to DIY bubble tea, these are some of the most delicious recipes for all you foodies.
A tostada is a toasted tortilla. Plain and simple. In Mexico, they’re traditionally topped with refried beans, cheese, avocado, tomato and lettuce. But this recipe is a lighter version topped with flaky red snapper.
One tip: You’ll definitely want to have napkins at the ready. Tostadas are meant to be eaten with your hands — and they’re meant to be messy!
1 pound red snapper (or another flaky white fish)
1 lime, zested
For the guacamole:
For the cabbage slaw:
½ cup mayonnaise
1 tablespoon Tajin seasoning
Hot sauce, to taste
1 cup red cabbage, shredded
1 cup white cabbage, shredded
Pickled onions, to taste
Spray a cast iron pan with cooking spray and heat over medium-high heat.
Season snapper with Tajin and place it skin side down on the pan. Cook for three to four minutes. Then, using one or two spatulas, flip the fish. (It will be tender and may fall apart, so flip carefully!) Cook the snapper for an additional four minutes.
To make the guacamole, mash one avocado in a bowl and mix with lime juice and salt.
Next, make the slaw. Combine mayo, Tajin and hot sauce. Then, mix in cabbage and pickled onions.
Using two forks, shred fish and mix with lime zest.
Finally, assemble the tostadas by spreading guacamole on the tortilla, then add fish and top with slaw and fresh cilantro.
If you like this recipe, check out our other recipe for creamy avocado and shrimp tostadas.
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