For this Lenten season, there's nothing better than preparing Mexican-style fish tostadas, with a delicious marinade made from orange juice, lime, and the delightful flavor of black Huichol® sauce. Prepare them as an appetizer or main dish.
1/3 cups Salsa Huichol® black sauce, for marinating
1 teaspoon oregano, for marinating
1 teaspoon cumin, for marinating
salt and pepper
2 tomatoes, cut into small cubes
1/4 cups onion, finely chopped
3 tablespoons fresh cilantro, finely chopped
2 avocados, for guacamole
1 Habanero chile, deveined and seedless
2 tablespoons lime juice, for the guacamole
1/3 onions, for the guacamole
1 tablespoon fresh cilantro, for the guacamole
8 tostadas, for serving
alfalfa sprouts, for garnish
Preparation
45 mins
0 mins
Low
In a bowl, mix the fish with lime juice, orange juice, black Huichol® sauce, oregano, cumin, and season with salt and pepper. Let marinate for 30 minutes in the refrigerator.
Once marinated, mix the fish with tomato, onion, and cilantro. Adjust seasoning and set aside.
For the guacamole, process the avocado with habanero pepper, lime juice, onion, cilantro, salt, and pepper in a food processor until a smooth puree is obtained.
Spread a little guacamole on each tostada and add the fish without juice, garnish with alfalfa sprouts, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?