Grilled Fish Tostadas
These tostadas are super easy to make and take less than 30 minutes to pull together. If you're not a fan of fish, feel free to use shredded chicken breasts in their place. You can also serve these over brown rice for a maintenance option or swap out the avocado for my Easy Refried Beans.
Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 30 minutes
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.
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These tostadas are super easy to make and take less than 30 minutes to pull together. If you're not a fan of fish, feel free to use shredded chicken breasts in their place. You can also serve these over brown rice for a maintenance option or swap out the avocado for my Easy Refried Beans.
Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 30 minutes
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.
