Cilantro Lime Fish Tostadas

Delicious Cilantro Lime Fish Tostadas are an easy and healthy meal for the family. Flaky fish on top of a crispy tostada, creamy black bean puree, and crunchy slaw on top.

Cilantro Lime Fish Tostadas

I’m always in when you’re talking about tacos or tostadas (a popular Tex Mex staple). You can put pretty much anything into a tortilla and it will be good, am I right? These tostadas look fancy and impressive, but they are surprisingly easy!

Tostadas take taco night up a notch and make it just a little more interesting. I love the crunch of a good tostada, and when you top it with creamy black bean puree and flaky fish… YES PLEASE.

Cilantro Lime Fish Tostadas

Tostada Toppings

You can also get super creative with your toppings for tostadas. You can use any type of fish, chicken, or meat. I love to add refried beans to use as a sort of glue for the toppings, and then you can use any type of crunchy vegetable on top. Make your favorite slaw, or even fresh romaine and tomatoes.

The black bean puree couldn’t be easier, and it is so so fresh! You can easily sub out refried beans for this, but just trust me with these black beans. All you need is a food processor or blender, blend it up with some spices, and you’re done!

These Cilantro Lime Fish Tostadas are perfect for a fun weekend lunch, or even a quick and flavorful weeknight dinner!

Cilantro Lime Fish Tostadas

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Cilantro Lime Fish Tostadas

Servings 8 tostadas


Cilantro Lime Fish

  • 2 lbs cod or mahi mahi
  • 1/4 cup extra virgin olive oil
  • 1/2 cup chopped cilantro
  • juice of 1 large lime
  • 1 tsp cumin
  • 1/4 tsp each, salt & black pepper

Black Bean Puree

  • 1 (15oz) can black beans
  • 1/3 cup vegetable broth
  • 1/2 tsp cumin
  • pinch of salt & pepper

Cabbage Slaw

  • 3 cups bagged slaw mix
  • 1/4 cup good-quality mayonnaise
  • 2 tbsp red wine vinegar
  • pinch of salt & pepper

Toppings + Accompaniments

  • 1/2 cup cherry tomatoes , halved
  • 1 large avocado , thinly sliced
  • cilantro for garnish
  • 8 corn tortillas (or pre-made tostada shells)


  • In a large bowl, whisk together all of the marinade ingredients. Add the fish to the marinade, and toss it around to coat. Set aside and let it marinate for 20-30 minutes.
  • In the meantime, make the tostada shells by preheating the oven to 400 degrees. Lay the tortillas flat on a large baking sheet, not overlapping each other. Bake for 7-8 minutes on one side, then flip and bake another 5-6 minutes, until golden brown and crispy. Make sure you watch them, because they can burn easily. Remove from the oven and set aside (and leave your oven on at 400).
  • While the tostadas are cooking, make the cabbage slaw. In a medium bowl, add the cabbage, mayo, vinegar, salt and pepper. Mix together until evenly combined. Then set it in the fridge until ready to eat.
  • When the fish are done marinating, place then on a baking sheet in an even layer, and bake at 400 degrees for 12-15 minutes, depending on the thickness of your fish.
  • While the fish are baking, make the black bean puree. Add the can of black beans, broth, salt, pepper and cumin to a food processor. Process for about 30 seconds, until the beans are pretty smooth and not too chunky. Transfer to a medium saucepan, and heat on the stove over medium-low heat while the fish cook. Stir occasionally, add more broth if it gets too thick. 
  • Now you can assemble the tostadas. Lay a tostada shell on the plate, add 2-3 tbsp of the black bean puree and spread it onto the shell. Break up the fish into smaller pieces, and then layer it on top of the beans, then add about 1/3 cup of the slaw. Top with a couple of tomato pieces, and avocado slices.
  • Continue with the rest of the tostadas, serve and enjoy!


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