Total TimePrep/Total Time: 30 min.
As-is, this is a 4-star recipe. We found the meal to be a tad on the bland side. It definitely needs more salt, either to the fish or to the meal overall. The slaw was our favorite part, it tasted very fresh. I accidentally forgot to buy black beans. I did add in some quartered cherry tomatoes, which I think added to the flavor. I used regular corn tortillas and made them per the recipe. They were an odd combination of crispy and chewy and it they were pretty difficult to bite into. Next time I will buy premade tostada shells. Overall a decent recipe, but needs some tweaks for next time. I'd be willing to try this one again.
The layers of ingredients seemed a bit disjointed but the end result was surprisingly wonderful. I added a bit of salt and pepper to the slaw and used premade tostada shells.
Made some substitutions - I used a 2lb bag of frozen Whiting fillets, because that's what I had in my freezer - there was enough of the coating mix to coat all of the 9 fillets in this bag. Instead of mixing up the coleslaw recipe, I bought pre-made coleslaw from the deli counter - the kind that is chopped up real fine. I added corn, deleted avocado - simply because I had leftover corn in the fridge, and no avocado. I sprinkled a bit of lime juice on each one after it was assembled. I used white corn tortillas, and broiled them as stated, but I think in the future I will find a different way to 'crisp' them. This was my first try of any sort of fish taco dish. It has just been something I've avoided, not being a big fish eating fan. I loved it and will make them again!
My children and I absolutely loved the fish tostadas. We have never made anything like this and the flavors complemented each other. Definitely will make again!
One of our favorites! We tried it last time with Whole Grain Taco Shells in stead of a tostada shell. You couldn't fit as much filling into the shell but is was easier to eat.
We really like this recipe! As usual after making these as directed, the next time I made these, I substituted fish sticks for the tilapia fillets, sprayed oil onto them, added a good dusting of chili powder, garlic salt, and pepper and baked them @ 425 degrees until crisp, about 7 minutes. Used pre-made tostadas instead of the corn tortillas as they are already made for you. I didn't have coleslaw mix, so I thinly sliced a half of a small head of cabbage. I didn't rinse my black beans as they were flavored with jalapeno peppers. This has been added to our once a month eats.
Fast & easy-especially when you have ready-made tostada shells on hand! Might give it a try on regular corn tortillas.
The whole family loves this. We've also used tortillas and hard taco shells. Made it many times!
Yum...these were great!
turned out great! I wasn't sure if I was supposed to use the hard or soft tortillas so I used the hard corn tortillas and they were great.