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. Source: EatingWell Magazine, January/February 2020

Judith Fertig


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

572 calories; 29.4 g total fat; 3.7 g saturated fat; 56 mg cholesterol; 738 mg sodium. 1537 mg potassium; 54.2 g carbohydrates; 14.4 g fiber; 20 g sugar; 27.7 g protein; 2938 IU vitamin a iu; 111 mg vitamin c; 132 mcg folate; 130 mg calcium; 2 mg iron; 94 mg magnesium;