That winning combination of texture and flavours.
Recipe type: Main
Cuisine: Mexican
  • 5-6 Brussels sprouts, slivered
  • ¼ cup chopped red onion
  • 1 cup fresh parlsey, chopped
  • 1 lime, halved
  • 1 small piece of fish, cut into 1" pieces (about 1 cup)
  • 1 tsp Old Bay seasoning (we like it spicy for I used the 'hot' one)
  • ¼ cup almond meal or flour
  • sea salt and pepper
  • oil for cooking
  • 1 cup refried beans
  • ¼ cup canned corn
  • 4-6 tostado shells
  • jalapeño, chunks of fresh pineapple and avocado slices for garnish (optional)
  1. Toss slivered sprouts, onion and parlsey together with the juice from half the lime.
  2. Season with salt and pepper to taste and set aside.
  3. Cut the remaining lime half into wedges to use as a garnish.
  4. Combine the Old Bay and almond meal together and toss your little fish bits to coat well.
  5. In a small fry pan, lightly sauté the fish.
  6. As this was tuna, it took just a flip and toss and they were ready.
  7. Remove from the heat and set aside,keeping warm.
  8. Heat the refried beans and corn together.
  9. You can heat this separately but on the boat,
  10. I have just one burner and limited cookware to work with
  11. so combining efforts is a must if I want to enjoy meals without tearing my hair out.
  12. Speaking of combining efforts, the salad can be made in advance, and the pineapple sautéd in a bit of oil just until a bit browned and set aside.
  13. Ready to eat?
  14. Scoop portions of warmed refried beans and corn into each shell.
  15. Top with some salad, pieces of fish, avocado and pineapple.
  16. Serve with lime wedges
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/fish/easy-fish-tostadas/