Cajun Fish Tostadas with Tomato Capsicum Salsa, Sour Cream and Mango Sauce
Ready in 25 minutes
• Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 22, 2016.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 22, 2016.
Cajun Fish Tostadas, tomato capsicum salsa with sour cream and mango sauce - bursting with flavour!
Ingredients
CAJUN FISH TOSTADAS
- 4–6 corn tortilla wraps
- 1 tablespoon oil
- 300g fish fillets
- 2 teaspoons Cajun spice mix
- 1 tablespoon flour
TOMATO CAPSICUM SALSA
- 1 tomato, diced 1cm
- 1 capsicum, core and seeds removed and diced 1cm
- 1/4 red onion, very finely diced
- Zest and juice of 1/2 a lime
TO SERVE
- 1 baby cos lettuce, shredded
- 1/4 - 1/2 cup sour cream
- 2–3 tablespoons mango and coconut sauce
- 3 tablespoons chopped coriander
- 1/2 a lime, cut into wedges
Steps
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oven to 220°C. Line two oven trays with baking paper.
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Lightly brush both sides of tortillas with oil and spread out over 1–2 oven trays. Bake for 7–8 minutes, turning trays around halfway through, to ensure even cooking. Keep an eye on them to ensure they don’t burn. Set aside to cool completely (tortillas should crisp up when cool).
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Pat fish dry with paper towels and remove any remaining scales and bones. Cut into 4–5cm lengths.
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Place in a dish with Cajun spice mix and flour. Season with salt and pepper and coat well in spices/flour mixture.
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Combine all tomato capsicum salsa ingredients in a bowl with a drizzle of olive oil. Season with salt and pepper and toss to coat.
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Heat a drizzle of oil in a large frypan on medium-high heat. Cook fish for 1–2 minutes each side, until cooked through.
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Top crispy tortillas with lettuce, Cajun fish and tomato capsicum salsa. Dollop over sour cream and drizzle over mango and coconut sauce. Sprinkle with coriander and squeeze over lime juice just before eating.
Nutritional Information
| Energy |
2412 kj 576 kcal |
|---|---|
| Protein | 35.6g |
| Carbohydrate | 64.8g |
| Fat | 19.1g |