Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by combining 1 finely diced preserved lemon rind, 2 tablespoons lime juice, 1 tablespoon guajillo chile powder, 2 minced cloves garlic, 1 teaspoon salt, and 0.5 teaspoon black pepper in a medium bowl.

2. 2

   Cut 400 grams of white fish into 1-inch strips and gently toss them with the marinade, ensuring all pieces are evenly coated, then let the fish marinate for 15 minutes.

3. 3

   Heat 2 cups of canola oil in a deep pan or cast-iron skillet over medium-high heat until it reaches 350-375°F (175-190°C).

4. 4

   Flash-fry the marinated fish strips in batches for 1 to 2 minutes per batch until golden brown and cooked through, then remove with a slotted spoon and place on a wire rack to drain excess oil.

5. 5

   Quickly fry 12 corn tortillas, one at a time, in the same hot oil for approximately 30 seconds to 1 minute per side until crisp and golden, then drain them on paper towels.

6. 6

   Assemble the tostadas by spreading a thin layer of 0.25 cup Mexican crema or sour cream on each crispy corn tortilla, then topping with a generous portion of the flash-fried fish.

7. 7

   Garnish each tostada with 1 cup shredded cabbage, 0.5 thinly sliced red onion, 1 sliced avocado, and 0.25 cup chopped cilantro before serving immediately.