Name: Oven Crisp Tostadas with Avocado Crema & Pickled Red Onions
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 x 400 g Sea Harvest Oven Crisp Lightly Lemon; 1/2 cup red wine vinegar; 2 tbsp brown sugar; 2 tsp salt; 1 large red onion thinly sliced; 1 avocado de-pitted; 2 tbsp double cream plain yoghurt; zest and juice of 1 lime; sea salt and freshly ground pepper to taste; 1/2 tsp smoked paprika or chipotle powder; canola oil for frying; 6 soft corn tacos; 1 x 400 g tin black beans drained and rinsed; 1 x 400 g sweetcorn kernels, drained; 1 red chilli sliced; 1 green chilli sliced; small bunch fresh coriander washed and roughly chopped

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Ingredients (17)

Fish

1 x 400 g

Sea Harvest Oven Crisp Lightly Lemon

Pickled Red Onions

1/2 cup	red wine vinegar
2 tbsp	brown sugar
2 tsp	salt
1	large red onion — thinly sliced

Avocado Crema

1	avocado — de-pitted
2 tbsp	double cream plain yoghurt
zest and juice of 1	lime
	sea salt and freshly ground pepper to taste
1/2 tsp	smoked paprika — or chipotle powder

Crispy Tostadas

	canola oil — for frying
6	soft corn tacos

To Serve

1 x 400 g	tin black beans — drained and rinsed
1 x 400 g	sweetcorn kernels, drained
1	red chilli — sliced
1	green chilli — sliced
small bunch	fresh coriander — washed and roughly chopped

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Method:

Fish

Preheat the oven to 200 ºC.

Lay frozen Oven Crisp fillets onto a baking tray. Place into the oven to cook for 18-20 minutes until golden and crunchy. Alternatively cook in an air fryer for the recommended time.

Pickled Red Onions

Add the vinegar, sugar and salt into a bowl and mix to dissolve. Add the onions. Allow the onions to sit submerged for at least 30 minutes to pickle.

Avocado Crema

Scoop the avocado flesh into a bowl, add the yoghurt, paprika, lime juice and zest and blitz using a hand blender. Season to taste with salt and pepper and then set aside. (Tip: If you are making ahead, add a squeeze of lemon or lime juice to the top to prevent browning).

Crispy Tostadas

Heat the canola oil in a large frying pan over medium-high heat until it begins to shimmer. Carefully place a taco into the hot oil and fry for 30 seconds. (Tip: use a stainless steel slotted spoon to help hold the taco in the oil).

When crispy, remove the taco from the hot oil and drain on a sheet of kitchen towel. Repeat until you have fried all of the tacos.

To Serve

To assemble, put a dollop of avocado crema onto the tostada and smooth it to the edges. Top with a portion of Oven Crisp. Dress the tostadas with pickled onions, black beans, sweet corn, chillies and fresh coriander. Serve immediately.