Tostada de Pescado a la Veracruzana is a Mexican dish that consists of a crispy tostada topped with fish cooked in the Veracruz style. The Veracruzana style of cooking is known for its use of herbs such as thyme, marjoram, and bay laurel, as well as ingredients like olives and capers.
The fish is treaditionally cooked with onions, garlic, and tomatoes, and seasoned with salt and pepper. In this recipe, we suggest buying Veracruz sauce.
To make the tostada, the fish is placed on top of a crispy tortilla and garnished with toppings such as shredded lettuce, diced tomatoes, and avocado. Other variations of this dish may include additional ingredients such as jalapenos, cilantro, or lime juice.
Overall, Tostada de Pescado a la Veracruzana is a flavorful and satisfying dish that is popular in Mexican cuisine.
About this recipe
In this article we seek to unearth the magic of Veracruz. In this Tostada de Pescado a la Veracruzana recipe, find a fusion of fish, spices, and the tang of olives and capers – and uncover a dish this is full of coastal flavor.
Table of Contents
Tostada de Pescado a la Veracruzana recipe background
Hailing from the state of Veracruz, this recipe is a tostada twist on the classic “Pescado a la Veracruzana.” It combines the richness of fish with the zesty notes of a Veracruz sauce.
Why make this recipe?
- A unique spin on traditional Mexican seafood
- Flavor-packed
- Quick and easy to make
What does Tostada de Pescado a la Veracruzana taste like?
Expect an explosion of flavors—savory fish, tangy tomatoes, briny olives, and capers—perfectly balanced and layered on a crunchy tostada.
Equipment required for this recipe
- Skillet
- Mixing bowls
- Food processor
- Spatula
Here is a recipe for Tostada de Pescado a la Veracruzana:
Ingredients:
- 1 lb. white fish fillets (red snapper, cod, tilapia, etc.)
- 1 small onion (sliced)
- 3 small tomatoes (diced, seeds removed)
- 1 ½ cups tomato sauce
- ½ small green bell pepper (cut into strips)
- ½ small yellow bell pepper (cut into strips)
- 1 clove garlic (finely chopped)
- ⅓ cup green olives (pitted and sliced)
- 2 tbsp. capers
- Salt and pepper to taste
- Vegetable oil for frying
- Tostadas
- Refried beans
- Shredded lettuce
Instructions:
- Season the fish fillets with salt and pepper.
- Heat some vegetable oil in a pan over medium-high heat.
- Fry the fish fillets until golden brown on both sides.
- Remove the fish from the pan and set aside.
- In the same pan, sauté the onion, garlic, and bell peppers until they are soft.
- Add the diced tomatoes, tomato sauce, olives, and capers to the pan.
- Season with salt and pepper to taste.
- Simmer the sauce for about 10 minutes or until it has thickened slightly.
- Add the fried fish fillets to the pan and spoon some of the sauce over them.
- Cook for an additional 5 minutes or until the fish is cooked through.
- To assemble the tostadas, spread some refried beans on each tostada shell.
- Top with shredded lettuce and a spoonful of the fish mixture.
How to serve Tostada de Pescado a la Veracruzana
Serve these tostadas on a large platter, garnished with lime wedges and fresh cilantro for that extra zing!
What to serve Tostada de Pescado a la Veracruzana with
- Lime wedges
- Avocado slices
- Chilled Mexican beer
My recommendations and tips
- Opt for a white fish like cod or tilapia.
- Don’t overcook the fish; keep it flaky.
- Use high-quality olives for the best Veracruz sauce.
Tostada de Pescado a la Veracruzana storage ideas
- Store the fish mixture and tostadas separately.
- The fish mixture can be refrigerated for up to two days.
Potential ingredients substitutes
- Tilapia for cod
- Green olives for black olives
- Sliced jalapeño for capers
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Protein | 30g |
| Carbs | 28g |
Frequently Asked Questions
- Can I use frozen fish?
- Yes, but thaw completely before cooking.
- Can this be made spicy?
- Absolutely, add some sliced jalapeños.
Conclusion
Tostada de Pescado a la Veracruzana is a culinary journey to the coast of Veracruz. With its balanced flavors and textural contrast, it’s a must-try for any seafood or Mexican food enthusiast.
