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USE COLEY 120g per portion £1.91 Fish Tostadas with Sweet Potato and Habanero Salsa

USE COLEY 120g per portion £1.91 Fish Tostadas with Sweet Potato and Habanero Salsa

Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
482 kcal
Protein
: 
9.7g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Wheat
  • Cereals containing gluten
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4 unit(s)

Whiting Fillet

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

2 unit(s)

Medium Tomato

1 unit(s)

Sweet Potato

1 bunch(es)

Flat Leaf Parsley

4 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains: Wheat, Cereals containing gluten)

1 pot(s)

Hot Habanero Salsa

1 pot(s)

Mississippi Style Spice Mix

Not included in your delivery

2 tbsp

Olive Oil for the Dressing

Energy (kJ)2019 kJ
Energy (kcal)482 kcal
Fat13.1 g
of which saturates2.5 g
Carbohydrate65.3 g
of which sugars10.9 g
Dietary Fibre9.2 g
Protein9.7 g
Salt1.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200 degrees. Chop the sweet potato into 2cm chunks (no need to peel). Pop on a baking tray and drizzle on a splash of oil. Season with salt and pepper and half the Mississippi spice 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 soft and golden, 20-25 mins. Turn halfway through cooking.


2

Pop the coley fillets into a shallow dish and pat dry with kitchen towel.  Drizzle on a splash of oil. Season with salt and sprinkle on the remaining Missisisippi spice. Use your hands to rub the spice all over the fish. Keep to one side. IMPORTANT: Wash your hands after handling raw fish.

3

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


4

Pop the tortillas in a single layer on another baking tray and drizzle over some oil. Use 1 or 2 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 as 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. 


5

When the sweet potatoes have 10 mins left in the oven, heat a splash of oil in a large frying pan over medium-high heat. When the oil is hot, carefully add the coley and fry until golden, 3-4 mins. Carefully turn the fish and cook 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 a minute and then use a fork to flake the fish into bite sized pieces. 

6

Pour the dressing onto the tomatoes 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 habanero salsa and a sprinkle of parsley. Enjoy!

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