Bream tostadas with mango and lime salsa

  • serves 2
  • A little effort

Tostadas are crisply fried corn tortillas eaten as a street snack. You’ll need 2 or 3 per person.


Watch our 20-second video for the easiest way to stone an avocado…



  • ½ small, thinly sliced
  • unrefined or demerara or sugar 1½ tbsp
  • limes 2, zested and juiced
  • coriander small handful, finely chopped
  • ¼, finely chopped
  • sunflower or oil
  • fillets 2 large (about 200g in total) skinned andcut into 3cm pieces
  • corn or tortillas 2-3, each cut into 2 smaller circles (bake the offcuts for snacking)


  • avocado ½ ripe, finely chopped
  • mango ½ small ripe, finely chopped
  • coriander chopped to make 2 tbsp
  • lime 1, zested and juiced


  • Step 1

    To make the marinade, mix together the onion, a good pinch of salt, sugar, lime juice and zest, coriander and chilli.

  • Step 2

    Heat 2 tbsp oil in a large frying pan, dust the pieces of fish in the seasoned flour and fry for about 45 seconds on each side until golden. Remove and put on kitchen towel. While the fish is still warm, put in a non-metal dish so that it is tightly packed. Pour over the onion marinade and spread it out over the fish. Cool, cover and chill for a couple of hours.

  • Step 3

    Heat the oven to 200c/fan 180c/gas 6. Thirty minutes before serving, mix all the salsa ingredients together and season.

  • Step 4

    Brush each side of the tortillas with a little oil, put on a baking sheet and sprinkle with a little sea salt. Bake in the oven for 4-5 minutes until golden and crisp, then cool.

  • Step 5

    Top the crisp tortillas with the bream and onion mixture and finish with some salsa. Drizzle over a little of the marinade and serve immediately.

Nutritional Information

  • Kcals 499
  • Fat 20.8g
  • Carbs 49.6g
  • Fibre 3.1g
  • Protein 22.6g
  • Salt 1g