Fish tostadas

with bell pepper coleslaw, corn and spicy mayo

  • 25 min
Family Friendly
Gluten Free
Spicy
Fish
Spring is around the corner. Try these delicious crispy breaded fish tostadas with spicy mayonnaise and a tangy lime coleslaw with bell pepper, corn and cilantro. So refreshing.

Allergens: Egg, Fish, Gluten, Mustard, Sulphite, Wheat
Recipe 2592

Ingredients

2
Cod Loin(s)
40 ml
Mayonnaise (pre-mixed)
1 tsp
Sriracha (pre-mixed)
5 g
Cilantro
1
Green Onion(s)
6
Corn Tortilla(s)
1/2
Red Bell Pepper(s)
1/4
Savoy Cabbage(s)
1/2
Lime(s)
1 tbsp
Paprika
199 ml
Corn Niblets
4 tbsp
Vegetable Oil (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
510 kcal
Total fat
18 g
Saturated Fat
2 g
Sodium
828 mg
Total Carbohydrate
61 g
Fiber
11 g
Sugar
9 g
Proteins
30 g

Instructions

Recipe 2592, Step 1
1

Setup

Mince the cabbage and the green onion. Chop the cilantro. Cut the pepper into strips. Drain the corn.

Recipe 2592, Step 2
2

Make the salad

Mix the cabbage with the pepper, half of the green onion, the cilantro, the juice of half a lime, a drizzle of oil, salt and pepper.

Recipe 2592, Step 3
3

Fry the tortillas

In a pan, heat a generous drizzle of oil over medium high heat. Fry the tortillas 1 minute on each side until crispy. Remove from the pan and set aside.

Recipe 2592, Step 4
4

Cook the fish

Add salt, pepper and paprika to the fish. Add to the pan and cook 2-3 minutes on each side. Put on a cutting board and cut into pieces.

Recipe 2592, Step 5
5

Plate your dish

Garnish the tortillas with the mayonnaise to taste (spicy), the fish, the coleslaw, the corn and the rest of green onion. Add lime juice to taste. Serve the rest of coleslaw as a side dish. Bon appétit!