Beer Battered Fish Tostadas
A simple Beer Battered Fish Tostadas recipe is a simple way to have a delicious meal on the table, quick.
- 8 Gorton's Beer Battered Fish Fillets baked according to package directions
- 4 8-inch flour tortillas
- 2 tablespoons vegetable oil
- 1 red bell pepper chopped
- 1/2 small purple cabbage shredded
- 1 cup pico de gallo
- 2 tablespoons balsamic vinegar
- 1/3 cup Cojita cheese or shredded Monterrey Jack cheese
- Kosher salt to taste
Bake Gorton's Beer Battered Fish Fillets according to package directions.
While fish is cooking, heat 2 tablespoons vegetable oil in a heavy skillet over medium heat. Once oil is heated, using tongs, gently add tortillas, one at a time. Cook in oil for 15 seconds on each side until light brown. Remove from skillet and place in between 2 paper towels. Keep warm.
In the same skillet, add the chopped bell pepper and cook until tender. Add purple cabbage and pico de gallo, cooking for about 3 minutes until tender. Remove from heat and drizzle with balsamic vinegar.
To assemble the tostadas: Place one tortilla on a plate. Top with 2 cooked Gorton's Beer Battered Fish Fillets. Add a generous spoonful of cooked vegetables and top with cheese. Sprinkle with a pinch of Kosher salt, if desired. Repeat for each tortilla and serve hot.