Fact: I am still obsessed with going somewhere tropical. Fact: my wanderlust has led to an explosion of colorful, vegetable-filled dinners that pack tons of spicy, smoky flavor. Fact: no one is complaining.
These cod tostadas were borne out of a sale on both mangos and cod at the grocery store, and a chance discovery of corn tortillas in the fridge. (Does anyone else stumble upon random things in the fridge and have zero recollection of buying them? Should I be worried?) While the easy solution was fish tacos, I’ve already got a favorite version of those, and why mess with a classic?
So I did a bit of Googling and found tostadas. I’ve never actually made tostadas, because when going down the path of crispy, crunchy tortillas I inevitably end up making nachos. But fish nachos sound less than ideal, so here was the perfect opportunity for me to finally go the tostada route. (I did all of this thinking while at the grocery store, wandering the aisles and doubling back 15 times while the store people looked at my like I’m crazy. This is probably how I end up with all sorts of random things in my fridge.)
While tostadas are traditionally fried corn tortillas, I baked them with a drizzle of oil and a sprinkle of sea salt and ended up with crisp, crunchy perfection. The cod sits in a quick marinade of lime, cilantro, cumin, garlic powder and paprika, then gets sauteed until flaky. On top is a quick mango salsa, built off of my favorite mango-black bean salad and so fresh and flavor-packed that I’ve been eating it with a spoon. You know a salsa’s good when even I am eating it sans chips, given that I spend my days finding excuses to fill my body with tortilla chips.
The tender fish is a nice contrast to the crunchy tostada, and everything is fresh and bright and spicy and so, so good. Sure, it’s no beachside fish roast, but it’s an extremely delicious substitute. …