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

Description

Fish Tostadas with Pineapple Salsa offer a light and flavorful dish that’s both refreshing and fun to prepare. Topped with tender chipotle-seasoned fish, a tangy pineapple salsa, and creamy avocado, these tostadas deliver vibrant beachside flavors in every bite. Whether it’s a casual weeknight or a special gathering, this easy-to-make recipe comes together in 30 minutes and is perfect for seafood lovers!

Ingredients

For the Fish Tostadas:

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)

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

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Instructions

Preheat the oven to 400ºF (200ºC). Grease a large baking dish with a little butter or oil.
Prepare the fish: Pat the fish dry with paper towels. Place it in the baking dish, rub with oil, and season with salt. Spoon the minced chipotle peppers over the fish and spread evenly.
Bake the fish: Cook the fish for about 15 minutes, or until it flakes easily with a fork. For a crispier top, broil the fish for 2-3 minutes (watch closely!).
Make the pineapple salsa: In a large bowl, combine the pineapple, red onion, jalapeño, scallions, cilantro, and lime juice. Toss well and set aside.
Make the garlic crema (optional): In a small bowl, whisk together the garlic, sour cream (or alternative), lime zest, lime juice, and a pinch of salt.
Assemble the tostadas: Spread crema or guacamole over each tostada. Top with flaked fish, pineapple salsa, and optional toppings like pickled jalapeños. Finish with a sprinkle of flaky salt and serve with a lime wedge.

Notes

Fish Variations: Swap out haddock, cod, or tilapia with mahi-mahi or even shrimp for a different twist.
Spicier Salsa: Adjust the heat by increasing chipotle or adding more jalapeño to the salsa.
Vegetarian Option: Skip the fish and top tostadas with roasted vegetables or black beans for a vegetarian alternative.
Tostada Options: Make your own tostadas by baking corn tortillas brushed with oil at 350ºF for 8-10 minutes per side, or use store-bought tostadas for convenience.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican