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Mexican Recipes
Fish Tostadas
Fish Tostadas

Fish Tostadas

with Sweet Potato and Habanero Salsa

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For the first time in HelloFresh recipe history (and that’s a lot of recipes!) we’re putting coley on the menu. Coley is a great tasting white fish with a a similar meaty texture to Cod making it the perfect ingredient for tonight’s tasty tostadas. Marinated in our Mississippi spice mix, pan fried until golden and piled onto crispy golden tostadas with with roasted sweet potato and crunchy baby gem salad, this is the perfect recipe for a midweek pick me up.

Tags:
Calorie Smart
Allergens:
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

2

Coley Fillet

12

Red Wine Vinegar

(Contains: Sulphites)

1

Baby Gem Lettuce

2

Medium Tomato

1

Sweet Potato

1

Flat Leaf Parsley

4

Flour Tortillas

1

Hot Habanero Salsa

1

Mississippi Style Spice Mix

Not included in your delivery

2

Olive Oil for the Dressing

Nutritional information

Energy (kcal)570 kcal
Energy (kJ)2385 kJ
Fat16 g
of which saturates2 g
Carbohydrate76 g
of which sugars15 g
Protein31 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Mixing Bowl
•Grill Pan
•Plate

Instructions

Roast the Potato
1

Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel). Pop on a lined baking tray and drizzle on a splash of oil. Season with salt and pepper and half the Mississippi style mix. Rub the flavourings all over the sweet potato chunks. Arrange in one even layer and roast on the top shelf of your oven until so and golden, 20-25 mins. Turn halfway through cooking.

Marinate the Fish
2

Place the coley fillets in a shallow dish and pat dry with kitchen paper. Drizzle on a splash of oil. Season with salt and sprinkle on the remaining Missisisippi style mix. Use your hands to rub the spice all over the fish. Keep to one side. IMPORTANT: Remember to wash your hands and equipment a er handling raw fish.

Make the Salad
3

While the sweet potato is roasting, chop the tomato into 1 cm chunks and pop into a mixing bowl. Trim the root from the baby gem then chop widthways into 1cm thick strips. Add to the bowl with the tomato. Set aside we will dress the salad just before serving. Roughly chop the parsley (stalks and all).

Bake the Tortilla
4

Pop the tortillas in a single layer on another lined baking tray and drizzle over some oil. Use one or two per person. Season with salt and pepper. Bake in the middle of your oven oven until crisp and golden, 5-7 mins. TIP: You may need to use 2 trays for this so the tortillas don't overlap. Meanwhile, put the red wine vinegar and olive oil (see ingredients for amount) into a small bowl and whisk together. Season with salt and pepper.

Fry the Fish
5

When the sweet potato has 10 mins left in the oven, heat a splash of oil in a large frying pan over medium-high heat. Once the oil is hot, add the coley and fry until golden, 3-4 mins. Carefully turn the fish and fry on the other side until cooked through, another 3-4 mins. IMPORTANT: The fish is cooked when the centre is opaque. Allow to rest for 1 minute and then use a fork to flake the fish into bite-sized pieces.

Serve
6

Pour the dressing onto the tomato and baby gem and toss gently to coat. Arrange the tostadas on your plates. Share the salad between your tostadas in a nice even layer. Nestle the sweet potato chunks amongst the salad and then top with pieces of fish. Finish with dollops of hot habanero salsa and a sprinkle of parsley. Enjoy!

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