Mini Mahimahi Tostadas Recipe
Four battered mahimahi fillets served on crisp tomato tortilla rounds with black beans, cheddar cheese, tomatoes, scallions, and a spicy cilantro slaw. Finished with sour cream and salsa.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Slaw
In a large bowl, combine shredded cabbage, chopped cilantro, lime juice, minced jalapeño, salt, and pepper. Mix well and set aside to marinate.
- 2
Batter and Fry Mahimahi
Coat the mahimahi fillets in a seasoned batter and deep fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
- 3
Prepare Tortillas
In a skillet, lightly toast the corn tortillas until crisp. This should take about 1-2 minutes per side.
- 4
Assemble Tostadas
On each tortilla, layer black beans, a piece of fried mahimahi, diced tomatoes, cheddar cheese, chopped scallions, and a generous scoop of spicy cilantro slaw.
- 5
Serve
Top with sour cream and salsa before serving. Enjoy your mini mahimahi tostadas!
