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Fish Salpicon Tostadas

  • Prep 40 min
  • Total 1 hr 10 min
  • Ingredients 21
  • Servings 4

Ingredients

8
cups water, plus 1/4 cup separate
3
guajillo chili peppers
8
chiles de árbol
1
lb white fish, tilapia, swai or haddock
5
teaspoons salt
4
Roma tomatoes, diced
1
habanero pepper, minced
1
jalapeño pepper, minced
1/3
cup diced white onions
1/4
cup chopped cilantro
Juice of 1/2 a lemon, cut the other half into 4 wedges, set aside
Juice and zest of 1 orange, separated
1/4
cup olive oil, plus 1 tablespoon, separate
1/4
teaspoon pepper
2
teaspoons oregano
2
cloves garlic, sliced
1 1/2
tablespoons tabasco hot sauce, more to taste
2
cups canola oil
8
corn tortillas
3
cups shredded lettuce
1/4
cup finely chopped chives

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

When making homemade tostadas or chips, I suggest leaving the tortillas at room temperature overnight. This dries out the tortilla slightly and makes for faster frying.

While I was in Mexico, I noticed that whether eating with la familia or at the restaurant, tostadas were often served as an appetizer or as part of the meal. Salpicón is a great recipe to prepare as a snack or a quick meal and goes perfectly with freshly made tostadas!

Directions

  • 1 Remove the stems and seeds from the guajillo peppers and chiles de árbol. Transfer to a small pan and cover with 3 cups water. Bring to a low boil and cook for 10 minutes. Remove from heat.
  • 2 In another pot, add 5 cups of water and 3 teaspoons of salt. Bring to a boil and add the fish. Cook for 6 minutes, just until fish is cooked. Remove from water and transfer to a bowl.
  • 3 Combine the tomato, habanero pepper, jalapeño, onions, cilantro, juice of 1/2 lemon, zest of 1 orange, tablespoon of olive oil, 1/4 teaspoon pepper, 1/2 teaspoon salt and 1 teaspoon oregano. Stir well, taste for salt. Cover and set aside.
  • 4 Drain the peppers in a saucepan and transfer to the blender. Add sliced garlic, 1 1/2 tablespoons tabasco, orange juice, 1 teaspoon oregano, 1 teaspoon salt, 1/4 cup water and 1/4 cup olive oil. Blend on high until smooth, taste for salt, set aside.
  • 5 Using your hands or a fork, flake the fish until shredded. Add 1/2 of the chili pepper sauce from blender and gently stir well to combine. Taste for salt and tabasco, cover and chill until ready to serve.
  • 6 Preheat the 2 cups of canola oil to medium heat in a shallow pan for 6 to 7 minutes. Fry the corn tortillas for 40 to 50 seconds per side or until crispy, drain on a plate lined with paper towels.
  • 7 Add a little lettuce to each tostada, add some fresh pico de gallo, 1/4 cup fish salpicon and garnish with chives and lemon wedges. Serve the extra chili pepper sauce on the side.

While I was in Mexico, I noticed that whether eating with la familia or at the restaurant, tostadas were often served as an appetizer or as part of the meal. Salpicón is a great recipe to prepare as a snack or a quick meal and goes perfectly with freshly made tostadas!

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 23, 2015

While I was in Mexico, I noticed that whether eating with la familia or at the restaurant, tostadas were often served as an appetizer or as part of the meal. Salpicón is a great recipe to prepare as a snack or a quick meal and goes perfectly with freshly made tostadas!