Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a shallow bowl, combine 0.5 cup all-purpose flour, 1 tablespoon ancho chili powder, 1 teaspoon cumin, and 1 teaspoon salt.

2. 2

   Pat 500 grams of white fish fillets dry and dredge each piece thoroughly in the seasoned flour mixture, ensuring an even coating.

3. 3

   Heat 2 cups of vegetable oil in a large heavy-bottomed pan or Dutch oven over medium-high heat until it reaches 375°F (190°C).

4. 4

   Carefully flash-fry 8 small corn tortillas, one at a time, for 30-60 seconds per side until golden and crispy, then remove and season lightly with salt.

5. 5

   Working in batches, flash-fry the floured fish pieces for 2-3 minutes per side, or until golden brown and cooked through, then remove to a wire rack to drain excess oil.

6. 6

   For the crema, combine 0.5 cup Mexican crema, 0.25 of a finely diced preserved lemon rind, 1 teaspoon finely minced chipotle in adobo, 1 tablespoon fresh lime juice, and 0.25 teaspoon garlic powder in a small bowl and mix until smooth.

7. 7

   Assemble the tostadas by spreading a layer of the preserved lemon-chipotle crema on each crispy corn tortilla, then top with 2 cups shredded green cabbage, flash-fried fish, 0.5 cup thinly sliced radishes, and a sprinkle of 0.25 cup fresh cilantro.