I think I've been eating so many oranges this past month that I will soon turn into an orange. What can I say? I love my citrus fruits! They're so sweet right now and perfect by themselves, in a salad, or served with meat like in today's recipe. These citrus marinated fish tostadas not only use citrus in the marinade but also serve as a salsa. It's a fresh, bright take on Mexican food and I've loved every bite!
Citrus Marinated Fish Tostadas
Citrus marinated yellowtail
- 1 lb yellowtail fish or any other firm fish
- 2 tablespoons orange juice
- 1 tablespoon olive oil
- 1 teaspoon orange zest
- 1 teaspoon chipotle powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Citrus habanero salsa
- 1 orange peeled, and cut into chunks
- 1 grapefruit peeled and cut into chunks
- 1 habanero pepper diced
- ½ pint cherry tomatoes halved
- ¼ cup red onion diced
- juice of ½ lime
- 2 tablespoons fresh cilantro chopped
- 1 tablespoon olive oil
- salt and pepper
- 8 tostada shells
- cotija for serving
- Preheat oven to 425 degrees F.
- Season yellowtail with orange juice, olive oil, orange zest, chipotle powder, paprika, cumin, garlic powder, dried oregano, salt, black pepper, and let sit for 20 minutes.
- Meanwhile, make the salsa. Combine all ingredients including orange segments, grapefruit segments, habanero pepper, cherry tomatoes, red onion, juice of ½ lime, cilantro, and olive oil in a large bowl. Season with salt and pepper and let sit for 30 minutes.
- Bake yellowtail for 12-15 minutes or until flesh flakes easily. Remove from oven and let rest for 5 minutes. Flake fish into smaller chunks.
- Assemble tostadas. Spread guacamole on tostada shells and top with fish. Top with salsa and sprinkle cotija on top. Serve immediately.
**Helpful tips and common mistakes
What's great about these citrus marinated fish tostadas is that even though they look fancy, they're easy to prepare. All you have to do is prepare a quick marinade, cook the fish, and make some salsa. Easy and delicious, just what we all need nowadays!
I used yellowtail for my tostadas but you can use any other firm white fish such as cod, halibut, or seabass. You can even branch out and use another seafood entirely such as shrimp or scallops.
Combine the ingredients for the marinade and coat the fish evenly. Let it sit for about 20 minutes. Since we're preparing seafood, it doesn't need a long time to soak up those wonderful flavors.
While the fish is marinating, make the citrus habanero salsa. If you want a milder salsa, omit the seeds for the habanero. If you want to kick up a notch, go ahead and add all of the seeds.
Combine the citrus fruits with cherry tomatoes, lime juice, red onion, cilantro, habanero, and a touch of olive oil. Season the salsa and let it sit for 30 minutes to allow the flavors to marry.
By now your fish should be ready to be cooked. I find it easiest to pop the protein into the oven and bake it until the flesh flakes easily. However, you can also pan-fry the seafood or even cook it in the air fryer.
Let the yellowtail rest for 5 minutes, then break up the meat into smaller chunks. Assemble the tostadas by spreading the guacamole and topping it with the fish and citrus habanero salsa. In my opinion, guacamole is a must when having Mexican food so I always have it with my tostadas.
Sprinkle a touch of cotija on top and these citrus marinated fish tostadas are ready to be devoured! Go easy on the cotija because it's a very salty cheese.
If I want a fresh Mexican dish, these tostadas are my first choice. The fish is full of spice and flavor, complimenting the fresh spicy salsa and creamy guacamole perfectly. It truly doesn't get any better than this!
For more Mexican food inspiration check out these Mexican meatball subs!
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