Spicy Fish Tostadas with Pineapple Salsa
These Spicy Fish Tostadas with Pineapple Salsa are a fun combination of sweet and savory flavors...and they're perfect for either weeknight or weekend meals!
Servings: 4 servings
Calories: 644kcal
Ingredients
For the Pineapple Salsa
- ¾ cup red onion finely diced
- 2 cups fresh pineapple diced
- 1 jalapeno seeded and diced
- ½ cup fresh cilantro chopped
- 2 Tbsp fresh lime juice
- 1 tsp kosher salt
For the Spicy Sriracha Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1½ Tbsp sriracha
- 1 Tbsp fresh lime juice
- ½ tsp garlic minced
- ¼ tsp ground cumin
For the Tostadas
- 8 6” corn tortillas
- 2 Tbsp canola or corn oil
- 8 Gorton’s Beer Battered Fish Fillets
- fresh lime wedges
- fresh cilantro chopped
Instructions
For the Pineapple Salsa
- Using a medium bowl, add all salsa ingredients; stir until well combined.
For the Spicy Sriracha Sauce
- Using a medium bowl, add all sauce ingredients; stir until well combined.
For the Tostadas
- Brush both sides of corn tortillas lightly with canola oil; place tortillas on 2 foil-lined sheet pans. Broil 6” from the heat source for 3 minutes. Flip tortillas and broil for 3-4 more minutes, or until golden brown and crispy. (Note: You can also use a grill pan placed over high heat to cook the tostadas.) Set tostadas aside.
- Bake the fish fillets according to package instructions.
- Place 2-3 Tbsp of pineapple salsa on top of each tostada. Lay one fish fillet on top and then drizzle with sriracha sauce.
- Before serving, garnish with squeeze of fresh lime juice and sprinkle with additional cilantro.
Nutrition
Calories: 644kcal | Carbohydrates: 50g | Protein: 367g | Fat: 99g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 1075mg | Sodium: 1929mg | Potassium: 7041mg | Fiber: 7g | Sugar: 11g | Vitamin A: 7501IU | Vitamin C: 54mg | Calcium: 230mg | Iron: 10mg
