Spicy Fish Tostada with Cabbage
|For fish and marinade|
|Tilapia filets/Mahi mahi||4|
|Chilly powder||1 Tablespoon|
|Kosher salt||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Lemon||1⁄2 , squeeze|
|Agave nectar/2||1 Teaspoon|
|Vegetable oil||4 Tablespoon|
|For cabbage slaw|
|Head of cabbage||1⁄2 Medium, thinly sliced|
|Kosher salt||1⁄4 Teaspoon|
|For white sauce|
|Greek yoghurt||5 Tablespoon|
|Cilantro/Mint leaves||1 Tablespoon, chopped finely|
|For assembly and garnish|
|Sriracha sauce/Sauce||10 Drop|
1. FOR FISH
In a large bowl, mix chilly powder, kosher salt, garlic powder, lime juice, agave nectar and vegetable oil. Add the tilapia filets, coat well and marinate for 20 minutes.
2. FOR CABBAGE SLAW
In a colander, place sliced cabbage. Add the salt and massage a few times and set aside for 20 minutes.
FOR MAKING WHITE SAUCE
3. In a large bowl, mix Greek yoghurt, mayonnaise, lemon juice and cilantro together. Thin it out slightly with a couple drops of water. Set aside.
4. Recipe follows
FOR MAKING FISH
5. In a large pan over medium heat, sear the marinated tilapia filets on one side for about 2-3 minutes. Flip for 2 more minutes or until the fish is fully cooked.
6. Assemble your tostada by placing a few chunks of fish on top, followed by some cabbage and yogurt sauce. Drizzle with some hot sauce and garnish with fresh cilantro.
7. Serve with additional garnish such as sliced avocado, chopped tomatoes or another squeeze of lime.