Striped Bass tostada
Onions and garlic sauted with olive oil left over from making Spanish omlettes (tortilla de patatas) until fragrant, with a solid pinch each of sea salt and ground cumin. Add the fillets and cook until they flake apart. Season with taco seasoning and continue to cook, crumbling the fish until the pan looks like you are cooking hamburger meat for tacos.
Smear refried black beans on the corn tostada, then top with fish, shredded lettuce, sliced radishes, crema mexicana (Mexican sour cream), pico de gallo, avocado, finely diced white onion, and top with your favorite taco sauce or salsa. I tbought about crumbling cotiha cheese on top, but cheese on fish? Decided not!
Striped Bass tostada
Onions and garlic sauted with olive oil left over from making Spanish omlettes (tortilla de patatas) until fragrant, with a solid pinch each of sea salt and ground cumin. Add the fillets and cook until they flake apart. Season with taco seasoning and continue to cook, crumbling the fish until the pan looks like you are cooking hamburger meat for tacos.
Smear refried black beans on the corn tostada, then top with fish, shredded lettuce, sliced radishes, crema mexicana (Mexican sour cream), pico de gallo, avocado, finely diced white onion, and top with your favorite taco sauce or salsa. I tbought about crumbling cotiha cheese on top, but cheese on fish? Decided not!