Tostadas de Tinga
Tinga Tostadas
A fully cooked white-fish salad — pan-seared until opaque, then tossed with lime, tomato, cucumber, and serrano — piled onto crisp tostadas with avocado.
Tostadas de Tinga
✦ Antes de Empezar
Before you cook
Why is this seafood tostada called 'Tostadas de Tinga' if tinga is usually a stewed meat dish?
This version is built as a fresh, cooked fish tostada rather than the classic shredded chicken or pork tinga — the name carried over from the site listing, but the pan-seared fish salad below is what's tested here.
Ingredientes· 10View
Chicken Tinga
- 3 cupsShredded Cooked Chicken Breast
- 3 mediumRoma Tomatoesboiled
- 2-3 peppersChipotle Peppers in Adoboplus 1 tbsp sauce
- 1 largeWhite Onionsliced into thin half-moons
- 2 clovesGarlic
- 1/2 cupChicken Broth
- 1 tbsp oil + salt to tasteVegetable Oil & Salt
Tostada & Assembly
- 8Corn Tortillasfried crispy (or store-bought tostadas)
- as neededShredded Iceberg Lettuce & Avocado
- 1/2 cup eachMexican Crema & Cotija Cheese
Instrucciones
5 pasosCocina el pescado
Cook the fish
For a fully cooked preparation, season the fish and pan-sear in oil until opaque, 3 to 4 minutes per side. Cool and flake.
Mezcla la ensalada
Mix the salad
Combine the flaked fish with lime juice, tomato, onion, cucumber, serrano, cilantro, and salt. Chill for 10 minutes.
Escurre el exceso
Drain the liquid
Drain off excess liquid so the tostadas remain crisp.
Arma las tostadas
Assemble the tostadas
Spoon onto the tostadas and garnish with avocado and optional crema.
Sirve de inmediato
Serve immediately
Serve immediately.
