Grilled Fish Tostadas, Video
I am excited to share one of my favorite FMD recipes with you, Grilled Fish Tostadas! This recipe is simple, delicious, and pairs perfectly with my fermented salsa . Follow along with me to see this recipe in action!
One of my favorite parts about these tostadas is how versatile they are! You can replace the fish for chicken, swap the avocado for easy refried beans, and or serve them in taco form. This meal promotes gut health and helps fuel the metabolism in more ways than one!
INGREDIENTS
1 cup red salsa
4 (6-ounce) wild-caught white-fleshed fish fillets (halibut, tilapia, etc.)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
8 (8-inch) sprouted-grain tortillas
2 avocados, mashed
1 cup canned black beans, drained and rinsed
1 cup shredded romaine lettuce
1/4 cup chopped potted olives
DIRECTIONS
- Preheat the oven to 400 degrees F. Cut four 12-inch squares of parchment paper.
- In the middle of each parchment squares, put 1/4 cup of the salsa. Top each with a fish fillet and season all the fillets with the salt and pepper. Wrap the fillets in the parchment by folding in two opposite sides of the parchment, then folding in the other two sides. Place the packets on a baking sheet, seam-side down.
- On a separate baking sheet, lay out the tortillas. Put the fish and tortillas in the oven. Bake the tortillas until crisp, about 5 minutes, flipping them halfway through. Baking the fish for 10 minutes, then carefully flip over one packet and open it. Test the fish to see if it flakes with a fork. If it does, it's done. If not, bake for three minutes more.
- To serve, place each tortilla on a plate. Spread the mashed avocado over the tortillas. Top with the beans. Unwrap the packets and flake one fillet over each tortilla. Top with the salsa from the packet, the shredded lettuce, and the olives and serve.
I am excited to share one of my favorite FMD recipes with you, Grilled Fish Tostadas! This recipe is simple, delicious, and pairs perfectly with my fermented salsa . Follow along with me to see this recipe in action!
One of my favorite parts about these tostadas is how versatile they are! You can replace the fish for chicken, swap the avocado for easy refried beans, and or serve them in taco form. This meal promotes gut health and helps fuel the metabolism in more ways than one!
INGREDIENTS
1 cup red salsa
4 (6-ounce) wild-caught white-fleshed fish fillets (halibut, tilapia, etc.)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
8 (8-inch) sprouted-grain tortillas
2 avocados, mashed
1 cup canned black beans, drained and rinsed
1 cup shredded romaine lettuce
1/4 cup chopped potted olives
DIRECTIONS
- Preheat the oven to 400 degrees F. Cut four 12-inch squares of parchment paper.
- In the middle of each parchment squares, put 1/4 cup of the salsa. Top each with a fish fillet and season all the fillets with the salt and pepper. Wrap the fillets in the parchment by folding in two opposite sides of the parchment, then folding in the other two sides. Place the packets on a baking sheet, seam-side down.
- On a separate baking sheet, lay out the tortillas. Put the fish and tortillas in the oven. Bake the tortillas until crisp, about 5 minutes, flipping them halfway through. Baking the fish for 10 minutes, then carefully flip over one packet and open it. Test the fish to see if it flakes with a fork. If it does, it's done. If not, bake for three minutes more.
- To serve, place each tortilla on a plate. Spread the mashed avocado over the tortillas. Top with the beans. Unwrap the packets and flake one fillet over each tortilla. Top with the salsa from the packet, the shredded lettuce, and the olives and serve.
