Baja Style Fish Tostadas

Baja Style Fish Tostadas
SERVES 4 to 8

Baja Style Fish Tostadas

A fresh, bright, alternative take on the famous Mexican fish tacos, try these crunchy tostadas with delicate white fish packed with flavour. A quick recipe to put together and serve or done ahead of time.

SERVES 4 to 8


For the Avo-Mayo

  • 1 avocado, smashed
  • 2 tbsp. MasterFoods™ Vegan Mayonnaise
  • Juice of ½ a Lime

For the Beetroot Slaw

  • 1 large Beetroot, peeled and julienned
  • 1 carrot, peeled and julienned
  • 200 g Red Cabbage, shredded


  • 8 small Corn tortillas
  • Olive Oil spray
  • 400 g white fleshed fish such as Flathead or Barramundi, cut into 5 cm pieces
  • 3 tsp. MasterFoods™ Taco Seasoning
  • 1 tbsp. Olive Oil
  • 2 Limes, plus extra wedges for serving
  • 4 small Jalapeños, thinly sliced
  • Handful of Coriander for garnish


Cooking Instructions:

  1. First, make the avo-mayo, combine all ingredients in a bowl and mix until well combined. Refrigerate until needed.
  2. To make the beetroot slaw, combine all ingredients in a bowl and set aside until needed.
  3. Preheat an oven 180°C. Arrange tortillas in a single layer on a shallow roasting tray lined with baking paper, and lightly spray with olive oil.
  4. Bake for 5 to 10 minutes or until they turn light golden and crispy. Remove from oven and leave to cool.
  5. Roll the fish in the taco seasoning until evenly coated. Heat olive oil in a shallow based frying pan over a medium heat.
  6. Add fish and cook for 3-5 minutes until just cooked. Squeeze over lime, remove from pan and place onto paper towel to rest.
  7. Assemble each tostada with a generous dollop of avo-mayo, beetroot slaw, and top with fish, jalapeño, and fresh coriander. Serve with extra lime on the side.



  • Add more crunch to the dish by sprinkling with crispy shallots and garlic chips.
  • Replace the fish with tofu, halloumi, prawns, or poached chicken breast for other alternatives.
  • For some heat, add a squeeze of MasterFoods™ Hot Chilli Sauce to the avo-mayo.