Name: Fish Tostadas with Pineapple Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 1/4 pounds white fish (haddock, cod, tilapia, or mahi-mahi); 1 tablespoon olive or avocado oil; 1/4 teaspoon kosher salt (or to taste); A few grinds of black pepper (to taste); 2 chipotle in adobo, finely minced (or adjust to taste); 8-12 corn tostadas (see notes to make your own); 1 cup diced avocado or guacamole; 1/3 cup pickled jalapeño (optional for topping); 3 cups pineapple, diced small; 1/2 small red onion, diced small; 1 jalapeño, diced small (optional); 2 scallions, thinly sliced (optional); 1/2 cup cilantro, roughly chopped; Juice of 1 large lime (at least 2 tablespoons); 1 fat clove garlic, minced or grated; 2/3 cup sour cream, yogurt, mayo, or vegenaise; 1 lime, zested and juiced; Pinch of kosher salt

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These Fish Tostadas with Pineapple Salsa are a fun, light, and flavorful dish perfect for any occasion. With crispy tostadas topped with tender, chipotle-seasoned fish and a refreshing, tangy pineapple salsa, this recipe will transport you straight to the beach. Easy to make and packed with vibrant flavors, it’s a crowd-pleaser that comes together in just 30 minutes!

Fish Tostadas with Pineapple Salsa

Why You’ll Love This Recipe

Fish Tostadas with Pineapple Salsa are the perfect combination of crisp, spicy, and refreshing. The chipotle-seasoned fish pairs wonderfully with the sweet and tangy pineapple salsa, creating a burst of flavor in every bite. With minimal prep and cook time, this dish is quick enough for a busy weeknight but impressive enough for a weekend gathering. Plus, it’s versatile! You can make your own tostadas, add avocado or guacamole, and even customize with extra toppings. This is a delightful dish that brings beachside vibes straight to your kitchen.

Ingredients

For the Fish Tostadas
1 1/4 pounds white fish like haddock, cod, tilapia, or Mahi Mahi
1 tablespoon olive or avocado oil
1/4 teaspoon kosher salt (or to taste)
A few grinds of black pepper (to taste)
2 chipotle in adobo, finely minced (or adjust to taste)
8 – 12 corn tostadas (see notes to make your own)
1 cup diced avocado or guacamole
1/3 cup pickled jalapeño (optional for topping)

For the Pineapple Salsa
3 cups pineapple, diced small
1/2 small red onion, diced small
1 jalapeño, diced small (optional)
2 scallions, thinly sliced (optional)
1/2 cup cilantro, roughly chopped
Juice of 1 large lime (at least 2 tablespoons)

For the Garlic Crema (optional)
1 fat clove garlic, minced or grated
2/3 cup sour cream, yogurt, mayo, or vegenaise
1 lime, zested and juiced
Pinch of kosher salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400ºF (200ºC).
Grease a large baking dish with a little butter or oil. Pat the fish dry with paper towels and place it in the baking dish.
Rub the fish with oil and season with 1/4 teaspoon salt. Spoon the minced chipotle peppers over the top and spread evenly to coat.
Bake the fish for about 15 minutes, or until it flakes easily with a fork. Cooking time may vary based on the thickness of the fish. If you want a crispier top, place the fish under the broiler for 2-3 minutes (watch closely!).
While the fish bakes, prepare the pineapple salsa. In a large bowl, combine all the pineapple salsa ingredients and toss well.
For the garlic crema (if using), whisk together all the ingredients in a small bowl.
Once the fish is cooked, assemble the tostadas. Spread crema or guacamole over each tostada. Top with the flaked fish, pineapple salsa, and any other toppings of your choice (such as pickled jalapeños). Finish with a sprinkle of flaky salt, if using, and serve with a wedge of lime. Enjoy!

Servings and timing

This recipe serves 4.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Different Fish: While haddock, cod, or tilapia work well, you can also use mahi-mahi or other firm white fish. You could even use shrimp for a different take!
Spicier Salsa: For a spicier kick, increase the amount of chipotle or add more jalapeño to the pineapple salsa.
Vegetarian Option: Skip the fish and top the tostadas with roasted vegetables, black beans, or a combination of both for a vegetarian alternative.
Additional Toppings: Feel free to add extra toppings like crumbled feta cheese, fresh tomatoes, or a drizzle of hot sauce for an added layer of flavor.

Storage/reheating

The fish and salsa can be stored separately in the refrigerator for up to 2 days. The tostadas themselves are best eaten fresh, as they may lose their crispiness if stored. Reheat the fish in a skillet over medium heat for 2-3 minutes, and refresh the salsa by adding a little more lime juice or cilantro if needed.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish, but be sure to fully thaw it before cooking. Thaw it in the refrigerator overnight or use the quick-thaw method by placing the fish in a sealed bag and submerging it in cold water.

How do I know when the fish is cooked?

The fish is done when it flakes easily with a fork. If you’re unsure, check the thickest part of the fish to ensure it’s no longer translucent.

Can I make the salsa ahead of time?

Yes, the salsa can be made up to a day ahead and stored in the refrigerator. Just be sure to give it a good stir before serving.

What can I use instead of chipotle in adobo?

If you don’t have chipotle in adobo, you can use smoked paprika or a pinch of cayenne pepper for a smoky, spicy flavor. Adjust to taste.

Can I bake the tostadas instead of frying them?

Yes! You can bake the tortillas to make tostadas. Brush them with a little oil and bake at 350ºF for 8-10 minutes on each side, or until crispy.

How do I make homemade tostadas?

To make homemade tostadas, brush corn tortillas with oil and bake them in the oven at 350ºF for 8-10 minutes per side until crispy. Sprinkle with salt as soon as they come out of the oven.

Can I use a different kind of salsa?

Absolutely! You can swap the pineapple salsa with a mango salsa or a simple tomato salsa for a different flavor profile.

Can I use a different type of crema?

You can substitute the sour cream for yogurt, mayo, or vegenaise depending on your preferences or dietary needs.

How do I keep the tostadas crispy when serving?

To keep the tostadas crispy, assemble the toppings just before serving, as the tostadas will soften over time with the moisture from the fish and salsa.

Can I add more toppings to the tostadas?

Definitely! You can add additional toppings like pickled onions, crumbled cheese, or fresh cilantro to enhance the flavor.

Conclusion

Fish Tostadas with Pineapple Salsa are the perfect combination of freshness, flavor, and fun. With crispy tostadas, tender chipotle-seasoned fish, and a sweet and tangy pineapple salsa, this dish brings the flavors of the beach right to your table. Whether for a casual weeknight meal or a festive gathering, these tostadas are sure to impress and delight everyone at the table. Enjoy the vibrant, sunny flavors in every bite!