The salsa that goes with these tostadas is powerfully sweet and tangy but won't drown out the delicate-flavored white fish. Try pairing the sauce with chicken or pork as well.

Judith Fertig
Source: EatingWell Magazine, January/February 2020


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat to 400 degrees F. Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It's OK if they overlap a bit; they will shrink as they cook.) Bake, turning once, until browned and crisp, 16 to 18 minutes. Transfer to a wire rack and let cool.

  • Meanwhile, segment oranges: Using a sharp knife, slice both ends off and remove the peel and white pith. Cut the orange segments from their surrounding membranes. Combine the segments, onion, cilantro and salt in a medium bowl.

  • Sprinkle fish with chile-lime seasoning (or rub). Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until it flakes with a fork, 3 to 5 minutes per side.

  • Flake the fish into chunks. Spread avocado on the tortillas and top with lettuce, the fish and the salsa.

Nutrition Facts

571.9 calories; protein 27.7g 55% DV; carbohydrates 54.2g 18% DV; exchange other carbs 3.5; dietary fiber 14.4g 58% DV; sugars 20.3g; fat 29.4g 45% DV; saturated fat 3.7g 18% DV; cholesterol 55.6mg 19% DV; vitamin a iu 2938.2IU 59% DV; vitamin c 111mg 185% DV; folate 131.8mcg 33% DV; calcium 129.5mg 13% DV; iron 2.1mg 12% DV; magnesium 94.3mg 34% DV; potassium 1537.2mg 43% DV; sodium 738.5mg 30% DV.