These deliciously elegant tostadas deliver earthy, sweet and herbal flavors that pair beautifully with dry rosé and fresh whites. Rinsing the raw onion before using softens its sulfurous bite and lets the other flavors shine.
Ingredients
- For the Fish:
- 1 lb skinless firm white fish filets (ling cod, grouper, etc.), ideally 1” inch thick
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 4 Tbsp olive oil, separated
- For the Mango Pico:
- 2 medium mangoes
- ⅓ cup finely chopped red onion (~ 1 small onion)
- ⅓ cup finely minced cilantro leaves and tender stems
- 1 fresh jalapeño pepper, seeded and minced
- 2 Tbsp freshly squeezed lime juice
- Salt to taste
- For the Black Beans:
- 2 Tbsp olive oil
- 2 tsp minced garlic
- ½ tsp dried oregano
- 2 Tbsp tomato paste
- 2 15-oz cans black beans
- hot sauce to taste (optional)
- 8 crispy corn tostada shells*
- 1 cup finely shredded green cabbage
- ⅓ cup Mexican crema or crème fraîche diluted with water or lime juice to a pourable texture
- ½ cup crispy fried onions
Directions
Remove any bones from the fish and pat dry. Cut into two-ounce portions and place in a shallow marinating dish. Mix the fish spices and 2 tablespoons of the olive oil together in a small bowl, and rub the colorful spice paste all over every piece of fish. Set aside to marinate for 20-30 minutes at room temperature, or in the refrigerator for longer.
Peel the mangos, remove the pit, and chop into ½” chunks; you should have around 2 cups (12-14 oz). Rinse the finely chopped red onion in cold water for 30 seconds, then drain and pat dry. In a small mixing bowl, combine the mango, onion, herbs, lime juice, and as much minced jalapeño as you like. Season to taste with salt and more lime, if desired. Cover and let stand at room temperature to blend the flavors.
Drain off about half the liquid from the canned black beans, and set the cans by the stove. Heat 2 tablespoons of olive oil in a skillet over medium-low heat, then add the garlic and oregano and stir 30 seconds. Stir in the tomato paste for another 15 seconds, then add the black beans in their remaining liquid and bring to a low simmer for 3-4 minutes. Stir well, add hot sauce to taste, then cover and turn off the heat.
When ready to cook the fish, preheat the broiler with the top rack in position. In a wide oven-safe skillet, warm the remaining 2 tablespoons of olive oil on medium heat. Season the fish pieces generously on all sides with salt, then place them in the hot oil and let cook, undisturbed, until halfway cooked (~ 4 minutes for 1” pieces). Transfer the pan to the top rack of the oven and broil until the fish is cooked to your desired doneness (check it at 3 minutes for 1” pieces). Remove the fish pieces from the pan immediately to avoid overcooking.
Serve tostada elements separately for diners to build their own at the table. To assemble: spread 3-4 tablespoons of the black beans on each tostada, then add 2 tablespoons of shredded cabbage, a piece of fish, and finally the mango pico de gallo. Drizzle over the crema, top with fried onions and enjoy.
If you can’t find tostada shells, you can easily make your own with 6” fresh corn tortillas and an oven at 375 F. Lightly rub olive oil all over both sides of the tortillas, and bake them directly on the middle oven rack until crisp (~ 3 minutes). Use tongs to remove them to a cooling rack, and season the top with salt while still warm.