Baja Tostada Recipe

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Fry each corn tortilla one at a time: hold with tongs and fry about 45–60 seconds per side until crisp and golden. Drain on paper towels and season lightly with 1 tsp salt while still hot.

Warm refried beans in a small saucepan over low heat, stirring occasionally. If too thick, thin with 1–2 tbsp water. Keep warm.

Prepare protein

Pat shrimp or fish pieces dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.

Make batter

In a bowl combine 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, and 1/2 tsp salt. Whisk in 3 tbs cold sparkling water until a smooth, slightly thick batter forms. Batter should coat the back of a spoon; add another tablespoon of sparkling water if needed.

Cook protein

Heat 1/2 cup vegetable oil in a medium skillet over medium-high heat until hot but not smoking. Working in batches, dip shrimp or fish pieces into the batter to coat, then place carefully into the oil. Fry 2–3 minutes per side for shrimp (until golden and cooked through) or 2–4 minutes per side for small fish pieces (until crisp and opaque). Transfer to a paper towel-lined plate to drain.

While proteins cook, combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt in a bowl and stir until sugar and salt dissolve. Add 2 cups thinly sliced red cabbage and toss to coat. Let sit at room temperature for at least 10 minutes (longer if time allows) to quick-pickle. Drain excess liquid before assembling.

Combine 1 cup diced roma tomatoes, 1/4 cup finely chopped white onion, 2 tbs chopped cilantro, 1 minced jalapeño, 1 tbs lime juice, and 1/4 tsp salt in a small bowl. Taste and adjust salt or lime. Let rest 5–10 minutes for flavors to meld.

Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp minced chipotle in adobo, 1 tbs lime juice, 1/2 tsp minced garlic, 1/2 tsp smoked paprika, and 1/4 tsp salt until smooth. Taste and add more chipotle or lime to adjust heat and tang. Transfer to a squeeze bottle or small bowl.

Spread about 1/4 cup warm refried beans onto each fried tortilla, leaving a 1/2" border.

Top each tostada with 3 battered shrimp or an equivalent portion of battered fish pieces (about 100 g fish per tostada).

Add a small handful (about 1/4 cup) of pickled cabbage on top of the protein, then spoon 2 tbs pico de gallo over the cabbage.

Drizzle 1 to 2 tbs baja sauce over each tostada. Sprinkle with 1/2 tbs crumbled queso fresco (if using) and scatter a few cilantro leaves.

Serve immediately with lime wedges on the side for squeezing.