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White background with a tostada featuring beer battered fish, cojita cheese and purple cabbage
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5 from 12 votes

Beer Battered Fish Tostadas

A simple Beer Battered Fish Tostadas recipe is a simple way to have a delicious meal on the table, quick.
Course Main Course
Cuisine seafood
Keyword fish, main dish, seafood, simple recipe, tostadas
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Kristen


  • 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.