We have been eating more fish and seafood dishes recently, so we are trying various new fish recipes. One of my favourite fish to eat is swordfish, as I enjoy its meaty texture. We have also been eating lots of Mexican dishes lately, as we love the zesty, zingy flavours that are synonymous with Mexican cuisine. Of all the seafood and Mexican dishes we have eaten over the last couple of months, this swordfish tostadas recipe is my favourite.
The Fruity Tart already has a recipe for spicy beef tostadas, which was the basis of the new recipe I have created. Both the tostadas and the accompaniments are the same; I have simply replaced the spicy beef mixture with a seasoned and griddled swordfish. You can either cook the swordfish in a frying pan or on a griddle.
The zesty lime, coriander, and chilli from the guacamole and salsa are the perfect accompaniment for seafood, so it makes sense for them to go together on the plate. Meanwhile, the sour cream offers some respite from the strong flavours, although it is an optional ingredient.
The best process to use when making the swordfish tostadas recipe is to make the accompaniments first. By doing so, the flavours will start to infuse and the accompaniments are ready to serve as soon as the tostadas and swordfish are ready. You can also make your tostada dough before beginning to cook.
When you put the swordfish steaks in the pan to cook the first sides, you can start rolling out the tostadas. After turning the swordfish to cook on the second side, start cooking the tostadas so that all components are ready to serve at the same time.
Here is our delicious and simple swordfish tostadas recipe.
Swordfish Tostadas Recipe: A Mexican Seafood Dish
Course: seafood and fish dishesCuisine: MexicanDifficulty: Easy4
servings30
minutes20
minutesNO
NO
NO
(omit the sour cream)NO
An easy swordfish tostada recipe that we serve with salsa, guacamole, and sour cream.
Ingredients for the Swordfish Tostada Recipes
- Ingredients for the Tostadas
9oz/250g plain flour
½ tsp salt
2 tbsp olive oil
Water
- Ingredients for the Swordfish
4 swordfish steaks
Juice of half a lime
Salt and freshly ground black pepper to taste
2 tbsp olive oil
- Ingredients for the Chunky Tomato Salsa
2 medium tomatoes or eight cherry tomatoes, finely diced
Juice of ½ a lime
1 small chilli, deseeded and finely diced
½ red onion finely diced
- Ingredients for the Guacamole
An avocado, stoned and peeled
Juice of 1/2 a lime
1 chilli, deseeded and finely chopped
1 clove of garlic, peeled and crushed
Salt and pepper to taste
Directions: How to Make the Swordfish Tostadas Recipe
- How to Make Salsa for the Tostadas
- Finely dice the tomatoes, red onion, and chilli, and put them into a bowl.
- Squeeze the juice of half a lime over the mixture, and stir, then set aside until you are ready to serve.
- Making the Guacamole
- Halve, peel, and destone one avocado.
- Mash up the avocado flesh in a bowl using the back of a fork.
- Mince the garlic and finely dice the chilli.
- Add the garlic, chilli, and lime juice to the mashed avocado. The lime juice will prevent the avocado flesh from turning brown while also adding a zingy flavour.
- Stir the ingredients together, then cover and store in the refrigerator until you are ready to use.
- How to Make the Tostadas
- Put the flour and salt into a mixing bowl.
- Add the oil and pour in some water.
- Stir the mixture together with your hand.
- Continue adding more water until you have a soft ball of dough.
- Knead the dough for a couple of minutes, then wrap in cling film or cover with a tea towel and set aside until you are ready to use the tacos.
- When you are ready to make the tostadas, split the dough into smaller, manageable balls.
- Sprinkle some flour over the work surface and start rolling out one of the balls of dough with a rolling pin.
- Every few rolls, turn the dough over and rotate it to the right by 90 degrees.
- When you have rolled the dough until it is approximately the thickness of a ten-pence piece, it is ready to cut into taco shells.
- Use a large pastry cutter or a mug to mark out the shapes and cut out the tostadas.
- Sprinkle some flour over the first one, add the next one you cut on top, then sprinkle more flour before adding the third. The flour will prevent the tostadas from sticking together before you cook them.
- When all the tostadas are cut, put a frying pan over medium heat on the hob.
- Cook each tostada for a couple of minutes on each side over dry heat in the pan. You should turn them when they begin to get light brown markings.
- The tostadas are now ready to top and serve.
- How to Cook the Swordfish
- Season the swordfish steaks with salt and black pepper, squeeze over the lime juice, and drizzle with olive oil.
- Rub all the ingredients over the swordfish so the fish has an even coating of seasoning.
- Put a frying or griddle pan over medium-high heat on the hob,
- Add the swordfish steaks to the pan, and cook on one side for approximately five minutes or until the fish is beginning to brown or get griddle marks.
- Turn the fish over, and cook on the second side for three to four minutes.
- Remove from the pan and rest on a plate until ready to serve.
Additional Tips
- Try adding some chives to the sour cream for extra flavour.
- It is important to add some acid to the avocado to prevent browning. If you do not like lime, add lemon juice instead.
If You Enjoy Our Swordfish Tostadas Recipe:
Fan of Mexican or Tex-Mex cuisines? You might like to try our recipes for chilli con carne and spicy beef tacos.
Love seafood? Why not try our recipes for salmon tagliatelle with broccoli, smoked mackerel pate, or salmon goujons with lemon and Parmesan crumb.
Did you like the tostada element? You might like to try our flatbread recipes, including lamb koftas, spicy lamb burgers with flatbreads, and our easy fakeaway recipe for lamb kebabs.
Did you enjoy our recipe for swordfish tostadas with salsa and guacamole? Let us know your thoughts in the comments below.
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