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Recipe For Fish Tostadas Salad

Recipe For Fish Tostadas Salad

Fish tostadas salad Creole-seasoned fresh fish over crisp flour tortillas with three cheeses, field greens with tropical vinaigrette, tomato salsa, chimichurri sauce and avocado


  • 4 six-oz. fresh fish fillets
  • 1 teaspoon Creole seasoning ½ teaspoon kosher salt
  • 8 small flour tortillas
  • 12 oz. finely shredded cheese (Mexican blend)
  • 6 cups spring mix of lettuce, washed, dried and torn
  • ½ cup Citrus Vinaigrete (recipe follows) ½ cup cooked
  • corn kernels
  • 4 oz. sliced roasted peppers (red, yellow or poblano)
  • 8 oz. Tomato Salsa (recipe follows)
  • ¼ cup Chimichurri Sauce (recipe follows)
  • 1 ripe avocado, quartered and cut into fan

Citrus Vinaigrette:

  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup rice wine vinegar
  • 1/3 cup orange juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon minced shallots (onion may be substituted)
  • 1/2 teaspoon Creole seasoning
  • 2 tablespoons chopped fresh cilantro

Tomato Salsa:

  • 1 ½ lbs. plum tomatoes, seeded and diced
  • ½ cup finely diced red onion (you may use white or yellow)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh cilantro or 2 teaspoons dried
  • 2 teaspoons finely diced fresh jalapeno (1 pepper)
  • 1 teaspoon Creole seasoning Kosher salt, to taste
  • juice of one lime (bottled lime juice can be used)
  • 2 tablespoons extra-virgin olive oil

Chimichurri Sauce:

  • 3/4 cup extra-virgin olive oil
  • 1/3 cup rice wine vinegar
  • 1/2 cup fresh squeezed lemon juice
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 bunch (1 ½ oz.) flat-leaf parsley, stemmed and minced
  • 1/2 bunch (½ oz.) cilantro, stemmed and minced
  • 1/2 teaspoon dried oregano scallion tops, thinly sliced
  • 4 teaspoons minced garlic


1. Prepare citrus vinaigrette: In small bowl, combine olive oil, vinegar, orange juice, mustard, honey, garlic, shallots, Creole seasoning and cilantro: blend well; cover and refrigerate until ready to use.

2. Prepare tomato salsa: In small bowl, combine all ingredients; blend well; cover and refrigerate until ready to use.

3. Prepare chimichurri sauce: In small bowl, combine olive oil, vinegar, lemon juice, salt and pepper; whisking until well blended. Add parsley, cilantro, oregano, garlic and scallions; using a rubber spatula mix gently until well blended.

4. Preheat oven to 375 degrees F. Preheat grill.

5. Season fish with Creole seasoning and kosher salt coating both sides.

6. Grill until well-done (the internal temperature of the fish should read 145 degrees F. on meat thermometer when inserted). Remove from grill.

7. Meanwhile, lay tortilla shells in single layer on baking sheet. Using a fork, poke holes over entire shell about ½-inch apart. Brush lightly with oil and bake in preheated oven until lightly brown, about 5 minutes.

8. Sprinkle each shell evenly with cheese; return to oven and bake until cheese is melted completely.

9. Divide the tortillas among 4 plates.

10. Toss spring mix with vinaigrette, corn kernels, and peppers; divide among the 4 plates. Sprinkle Tomato Salsa over salad mix. Slice fish fillets and place on
top of salsa; drizzle with chimichurra sauce. Top each with an avocado fan.

Serves 4

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