These grilled fish tostadas are made a little healthier, thanks to oven-baked tostada shells and grilled tilapia, instead of the traditionally fried fare. Still just as delicious!
Today’s post is sponsored by La Victoria Salsa, and we’re excited to offer you a chance to win a trip for two to San Diego! (More details below)
Speaking of San Diego, I am instantly reminded of the city whenever I think of or eat a good fish taco.
I lived in San Diego for four wonderful years. (Yes, I know. It’s funny that I went from the sunniest city imaginable to the seemingly rainiest one in the world. Lookin’ at you, Portland…)
I love San Diego. I still do. Sometimes, I picture myself back there when I’m older. But the gypsy in me just needed to travel and see more of this beautiful world. San Diego is full of the most glorious memories for me—the place I met my husband, where I got my dog, where I made lifelong friendships, Comic Con (yes, I’m a nerd), working at the city’s largest hotel for 3 years. Oh, and fish tacos.
San Diego has the. best. fish. tacos.
My absolute favorite place was Pacific Beach Fish Shop. It was located right near the beach and they served the most delicious, fresh seafood. Sure, you usually had to wait in line for a while, but was it ever worth it. Once you got to the front of the line, you picked your choice of seafood from their fresh catch of the day, your type of marinade, and if you wanted it on a taco/salad/plate/sandwich. Tacos were the way to go. Then, we would grab a dog biscuit for Cocoa, sit outside, and enjoy tacos with a pitcher of ice cold local beer and the fresh salt air.
Want to visit San Diego and experience their fish tacos for yourself? Enter La Victoria’s giveaway and you can win a trip for two to the beautiful, sunny San Diego. This giveaway is valued at $3,500 and airfare and hotel are included! Head over to their website for all the details or just click the photo below. Make sure to stop by PB Fish Shop and tell them hello!
Why did I love PB Fish Shop’s fish tacos so much? Because of how simple they were. No frills. Just the highest quality, freshest fish, perfectly seasoned.
That’s what I wanted for this recipe. I used tilapia for this recipe, because that was what was freshest at Whole Foods that day, but use any firm white fish you’d like. Mahi mahi, halibut, cod, or snapper all work lovely.
I also made a cilantro-lime crema which comes together in under a minute and adds so much fresh, bright flavor to the tacos. And then there’s shredded cabbage for crunch, fresh avocado, and La Victoria’s Roasted Pepper salsa, which I think pairs perfectly with the fish. It’s mild, smoky, and a delightful combination of five roasted peppers—poblano, chipotle, ancho, jalapeño and serrano. Yum. Real talk: I don’t always want to make my own salsa. That’s a lot of chopping, cutting, and teary-onion eyes. I like using an accessible (but tasty) jarred salsa sometimes to throw together a quick meal, and I like La Victoria because I can pronounce all of their ingredients. Just tomatoes. Peppers. Spices. Cilantro. Yeah, I can get down with that.
An easy, delicious, nutritious summer meal on the table in around 20 minutes.
Serve these grilled fish tostadas with a cold Michelada and I swear, you’ll feel like you’re beach-side in San Diego.
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Here are a few things you may need (or want) for this recipe:
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- 4 tilapia fillets (1.25 pounds)
- 1½ teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon chili powder
- Olive oil
- ½ cup sour cream
- 3 tablespoons mayo
- ¼ cup chopped cilantro
- 2 limes, juiced
- 1 lime, zested
- Sea salt and pepper, to taste
- ¼ teaspoon garlic powder
- 8 corn tortillas
- Shredded cabbage
- La Victoria Roasted Pepper Salsa
- Mix all ingredients in a bowl, combine well, and refrigerate until ready to use.
- Combine the cumic, paprika, garlic powder, chili powder, sea salt, and pepper in a bowl and mix well. Season the tilapia fillets evenly with the spice mixture on both sides.
- Heat the grill or a well-oiled grill pan. Spray each piece of tilapia with olive oil and grill over medium heat until cooked through and easily flaked with a fork, about 3-4 minutes per side.
- Preheat the oven to 400 degrees. Brush each corn tortilla with olive oil and place on a foiled baking sheet. Heat tortillas until crispy and golden brown, turning once halfway through baking, about 8-10 minutes.
- Flake the fish with a fork. Pile the fish on top of each tostada. Drizzle with the crema and then top with shredded cabbage, salsa, sliced avocado, fresh cilantro, and serve with slices of lime.