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Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw

April 15, 2021
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Crunchy homemade tostadas topped with perfectly spiced flaky fish and a fresh feta cabbage topping: these Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw are the perfect summer meal!

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Fish tacos are such a go-to for me — especially in the summertime. I love to play around with different recipes myself, but I am also super quick to order them at restaurants. Needless to say, I’ve become what I consider a “fish taco connoisseur” — to an extent, lol. Now, we all know I love a good taco, but these Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw are on a whole other level. In determining a good bite, fish tacos can be broken down into four parts: the tortilla, the fish, the sauce, and the topping. And, in my opinion, all of these are equally as crucial in building a delicious tostada.

the breakdown…

For starters, let’s talk about the tortilla. In these Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw, I go with a classic corn tortilla. You could easily use flour, if that’s more your thing. But, I personally think that corn tortillas are much tastier when crisped up. In this recipe, I opt to bake the tortillas with a generous amount of olive oil, as opposed to deep frying (the traditional method). Because, in all honesty, I dread frying… it’s messy, requires SO much oil and an extensive draining process (to do it well, that is), and always burns my hands. Baking the tortillas is a much healthier option, too. Still, the tortillas get super crispy very fast. I recommend using the type of corn tortillas that come in a package of 24+ as opposed to those that come in an 8 pack. Generally speaking, these are much thinner than those that come with less. This way, they get super crispy — making for the perfect tostada shell for the rest of the toppings.

toppings!

Speaking of those toppings, the next most important part is that flaky spiced fish. I love to pick a neutral white fish for my tacos. Some people advocate for salmon in tacos, but that’s just not my thing (you do you, though). Cod, grouper, halibut, or snapper are all great options. Cod is my usual for tacos, just because it’s not overly fancy and is relatively inexpensive. And, in this recipe, you really don’t need anything crazy because that spice crust is truly what makes the fish shine. With delicious, fresh Mediterranean spices and a lil lemon juice, the fish is super simple, yet mouthwatering delicious. 

that slaw…

The last, and arguably most unique aspect of these Crispy Fish Tostadas with Feta Slaw, is that slaw. In addition to the fish spices, this feta slaw is what transforms this classic Mexican dish into Mediterranean-American cuisine… my favorite!! The slaw starts with a base of classic green cabbage. You could go with any cabbage you like, I just like the softness of the classic green variety. To that, the scallions add a lot of a texture and flavor to the base — don’t skip them!! Then, with the salty feta, tangy vinegars, and a few simple staples, the slaw totally comes together, especially when you give it some time for those flavors to marinate. All in all, this is my favorite slaw of all time (no joke!). 

I’m not a big fan of Mayo, so the classic slaw really isn’t for me. Even if you are a Mayo person, I think a lot of people can agree Mayo and fish don’t rly mesh well. So, what often ends up getting served on fish tacos or tostadas is a much too tangy vinegar slaw, which nobody wants. In these Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw, the feta makes the no-Mayo slaw super creamy. The key is to get good feta, like the kind that comes in a block form. Getting it in the brine is best, but any block is better than the pre-crumbled kind. It’s so much juicer and flavorful, and mixes in so well with a slaw!!

build ’em up!

To build your tostada, start with those warm, crispy shells and layer them with some mashed avocado. This is one of the few times I wouldn’t add acid, salt, and pepper to my avocado mash — simply because the fish and the slaw already have so much flavor! The avocado really just acts as that much needed sauce portion of the “perfect tostada” (in addition to the slaw juices, too). Plus, it’s a nice cooling factor in the midst of so much flavor. The only thing you could add, if you are like me, is a pinch of red pepper flakes… because everything is better spicy!! 

how to serve them up!

Next up, simply layer on some of that flaky fish and a scoop of the marinated slaw (with all the juices) and you have yourself an amazing tostada. All in all, these Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw are truly the easiest, most delicious lunch or dinner. Refreshing and full of flavor, the whole family will devour these — no doubt. Plus, they’re a nice change up from the usual taco night or Mexican themed tostada (both of which can get boring quickly).

You could even serve these up alongside my Baked Greek Chicken Taquitos for a “Greek style Mexican food” type of spread (that’s a thing, right??). Or, you could go with a spread of tacos, maybe including my Healthier Salsa Verde Chicken Carnitas or my Crispy Black Bean, Tomato, and Mushroom Tacos. For your average night, though, I love to serve these up alone, or with a simple Greek style grain or some oven roasted tomatoes (my current fav). 

I hope you enjoy this recipe as much as I do! Let me know in the comments below! 

Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw
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Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw

Recipe by Annie PatrickCuisine: Greek, Mediterranean, AmericanDifficulty: Easy
Servings

10

tostadas
Prep time

15

minutes
Cooking time

15

minutes
Calories

300

kcal
Total time

30

minutes

Crunchy homemade tostadas topped with perfectly spiced flaky fish and a fresh feta cabbage topping: these Crispy Spiced Fish Tostadas with Avocado Mash and Feta Slaw are the perfect summer meal!

Ingredients

  • assembly:

  • 2 tbsp olive oil

  • 10-12 corn tortillas

  • 2 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1 tsp oregano

  • 1 tsp salt

  • 2 lemons

  • 1.5 lb flaky white fish*

  • 2 avocados, mashed*

  • Charred corn, optional*

  • feta slaw:

  • 3 tbsp red wine vinegar

  • 2 tbsp white wine vinegar

  • ¼ cup olive oil

  • 2 tsp oregano

  • 1 tsp honey

  • Salt and pepper, to taste

  • 2 cups green cabbage, chopped (about ½ a small cabbage

  • 6 full scallions, finely sliced

  • ¾ cup feta cheese, cubed or crumbled* (about 6oz)

Instructions

  • To make the feta slaw, whisk the vinegars, olive oil, oregano, honey, salt, and pepper in the bottom of a medium bowl. Add the cabbage, scallions, and feta and toss with the dressing. Allow to marinate for at least 15 minutes, or up to two nights in the fridge.
  • Preheat the oven to 400.
  • Brush each tortilla with olive oil and spread out on two baking sheets. Bake for 5 minutes on one side, flip, and then bake for another 5-10 minutes on the next side. The tortillas should be crispy and hard. While they are still hot, sprinkle each tortilla with a little pinch of salt.
  • In a small bowl, combine the chili powder, garlic powder, cumin, oregano, and salt. Rub the spice mixture and the juice of 1 lemon on both sides of the fish. Grease a grill pan or large skillet and heat it over medium-high heat. Once hot, add the fish and cook for about 4 minutes on each side, or until the fish is cooked through. This may vary depending on your cut of fish. Flake the fish apart for serving. Then, squeeze the second lemon over all of the fish.
  • To assemble your tostadas, spread the mashed avocado onto each shell, layer on the seasoned fish, and then top it all off with some of the feta slaw. Sprinkle with charred corn, if desired. Enjoy!

Notes

  • Make sure you use really thin corn tortillas, as these crisp up best. I opt for the type that comes in a pack of 25 or more, as opposed to those that come in a 6 or 8 pack. These are usually thinner.
  • Cod, grouper, halibut, or snapper would be my to-go fish choices.
  • You could also only use red wine vinegar or only white wine vinegar, if you only have one.
  • Opt for a block of feta, instead of the pre-crumbled kind… it’s so much creamier and makes for an amazing slaw!
  • Instead of mashed avocado, you could also make a quick avocado crema (my fav!). Simply blend 2 avocados with ¼ cup greek yogurt, 1 lemon, and ¼ cup fresh herbs of choice. So simple yet so delicious! 
  • To make charred corn, heat a lightly greased cast iron (or regular) skillet over high heat. Once hot, add ½ – 1 cups corn (frozen or fresh works) and disperse so as many kernels as possible are touching the pan. Let the corn char. Do not stir until about 4-6  minutes have passed, or until one side of the corn has a nice char. Then, stir and let the rest of the corn char. The total charring process should take about 10 minutes. Season with salt and remove from heat.
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