Fish Tostadas with Yogurt Slaw

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These fish tostadas with yogurt slaw are a delicious way to use up corn tortillas that are past their prime.

Prep Time 15 minutes | Cook Time 15 minutes | Total Time 30 minutes




  • 2 cups coleslaw mix (or you can just use cabbage)
  • 2 tablespoons cilantro chopped
  • Juice of 1/2 lime
  • 4 tablespoons Greek yogurt
  • 1-2 cloves garlic minced
  • 2 tablespoons spring onions sliced
  • 5 tablespoons corn (canned)
  • Salt & pepper to taste


  • 1/2 pound white fish (I used a piece of cod)
  • Olive oil
  • Cumin
  • Salt & pepper to taste


  • 6-8 corn tortillas
  • Oil for frying (I used peanut oil)

Optional toppings:

  • Sour cream
  • Avocado sliced


  1. Pre-heat oven to 375F.
  2. Line baking sheet with foil for easy clean-up. Place fish on foil and coat it with olive oil. Sprinkle some cumin, salt, and pepper on top.
  3. Cook fish until it easily flakes with a fork. Mine took about 15 minutes.
  4. While fish is cooking, make slaw by combining cabbage, cilantro, lime juice, Greek yogurt, garlic, spring onions, and corn.
  5. Make the tostadas by frying corn tortillas in oil for 1-2 minutes per side. Ensure oil is hot prior to putting the tortillas in. Once tortillas are cooked, remove to plate lined with paper towel to soak up oil. You may need to fry them one by one.
  6. Once fish is done, you can start assembling the tostadas by adding the slaw, fish, sour cream (optional) and avocado slices (optional). Add extra salt and pepper if desired.

Recipe Notes

  • Makes 6-8 tostadas.

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