- 1 pound perch fillets smaller sized preferred
- 2 medium limes divided use
- 2 medium garlic cloves minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 2 tablespoons vegetable oil plus additional
- Kosher salt
- Freshly ground black pepper
- 1/4 cup roughly chopped cilantro leaves
- Juice of 1 lime
- 1/2 teaspoon hot sauce
- Sea salt
- 12 6-inch corn tortillas
- 1 1/2 cups finely shredded green cabbage
- Hot sauce, to accompany
- 1 medium ripe mango peeled, pitted and cut into a ¼-inch dice
- 1/2 small red onion diced
Crispy tostadas are Mexican “open-faced” sandwiches, which are flat taco shells that hold layers of toppings. They’re festive and easy to make, especially after a day of perch fishing on the lake.
Place the fish in a baking dish and squeeze the juice of one lime over the top. Add the garlic, cumin, chili powder and 1 tablespoon of oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 15 minutes. Meanwhile, make the salsa and warm the tortillas.
Make the salsa by combining all the ingredients. Set aside.
Warm the tortillas by heating a medium-sized skillet over medium- high heat. Brush each tortilla with oil. Heat one tortilla at a time, flipping to warm both sides, about 5 minutes total. Wrap the warm tortillas in foil and set aside while you prepare the fish.
Add a tablespoon of oil to the hot skillet. Remove fish from the marinade and sauté for about 1½ minutes on each side until lightly browned. Transfer the fish to a paper towel-lined plate.
To assemble a tostada, place some cabbage on a warm tortilla. Top with about 3 fish fillets, a spoonful of salsa and hot sauce, if desired.