Chipotle Fish Tostadas

Chipotle Fish Tostadas
Photo by Becky Luigart-Stayner

Ingredients

  • 2 avocados, sliced
  • 2 tablespoons olive oil
  • ½ bunch fresh cilantro, tied with string
  • 3 garlic cloves, smashed
  • 1 medium onion, quartered
  • ¼ teaspoon ground cloves
  • 6 cups shredded iceberg lettuce
  • + 15 more ingredients
    • 2 teaspoons kosher salt, divided
    • ½ teaspoon dried oregano
    • 2/3 cup mayonnaise
    • 1 cup vegetable oil
    • ¼ teaspoon freshly ground black pepper
    • Garnishes: fresh cilantro, lime wedges
    • 2 pounds firm white fish fillets
    • 2 teaspoons adobo sauce from chipotle chiles in adobo
    • 4 garlic cloves, pressed
    • 1 (14 1/2-ounce) can diced tomatoes, undrained
    • 1 bay leaf
    • 1 tablespoon fresh lime juice
    • 3 quarts water
    • 2 to 3 canned chipotle chiles in adobo sauce, seeded, finely chopped, and divided
    • 12 corn tortillas

Bring first 7 ingredients to a boil in a 6-quart Dutch oven. Add fish, reduce heat, and simmer 3 minutes. Drain well, reserving fish but discarding onion, garlic, bay leaf, and cilantro. Flake fish, and set aside.Heat olive oil in a large skillet over medium-high heat. Add pressed garlic cloves, ...

View full recipe at My Recipes

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