Taco seasoning (look for a good brand) makes these crispy cod tostadas a breeze to put together. If you’re lucky enough to find pre-made tostadas at your grocery store, dinner can be on the table in under 20 minutes.
- 6 corn tortillas
- 2 tablespoons neutral oil, plus more for brushing
- 1 to 3 teaspoons taco seasoning, depending on heat preference
- Salt and freshly ground pepper
- 10 to 12 ounces cod, rockfish, lingcod, or yelloweye, cut into 1-inch pieces
- 1 ripe avocado, mashed
- ¼ cup sour cream
- 1 lime, cut into 4 wedges
- Shredded lettuce
- Chopped tomatoes
- Thinly sliced radish
- Sliced scallion
- Chopped cilantro
Make the Tostadas
Preheat the oven to 400°F with a rack in the center position. Brush a baking sheet with oil and arrange tortillas in a single layer. Brush tortillas generously with oil on both sides and place on the baking sheet. Top with another baking sheet (so the tortillas lay flat) and bake until golden brown and crisp, 15 to 16 minutes, flipping them once and checking occasionally to avoid burning.
Season the Fish
In a medium bowl, combine the taco seasoning, 2 tablespoons oil, and a pinch each salt and pepper. Pat the fish dry, then add to the mixture and toss to coat.
Make the garnishes
In a small bowl, mash the avocado and season with salt and pepper. In another small bowl combine sour cream with the juice from 1 lime wedge and 2 tablespoons water.
Sauté the fish
Heat a cast iron skillet over medium heat until hot. Add the fish, scraping any oil and seasonings into the skillet, and cook, turning once or twice until opaque and lightly charred, 4 to 5 minutes. Transfer to a bowl and squeeze 1 lime wedge over the fish.
Plate and Serve
Arrange the tostadas on plates and top with the avocado, followed by the fish and lime cream. Garnish with lettuce, tomato, radishes, scallions, and cilantro and serve.
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Pair it Up
Crisp and light, Pinot Grigio would be a pourable, enjoyable tipple here, as would a pilsner or lager if beer is what you’re looking for.
Level it Up
For homemade taco seasoning, use ½ teaspoon each ground cumin and chile powder and ¼ teaspoon each garlic powder, dried oregano, and cayenne pepper.
Change it Up
It’s doubtful that there’ll be leftovers, but if you build your own tostadas at the table and keep everything separate, toss everything together the next day for a killer taco salad.
Lighten it Up
Use reduced-fat sour cream or yogurt for the lime crema. You can also spray the tortillas with cooking spray for a lighter coating of oil.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.