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Fish Tostachos

Fish Tostachos


  • 8-12 corn tortillas (6-inches each), cut in thirds

  • All-natural vegetable or olive oil cooking spray

  • 2 fillets sustainable, firm white fish

  • Old Bay seafood seasoning

  • Mexican Pesto (recipe below), shredded crispy lettuce and finely diced seeded tomatoes, for topping

For the Mexican Pesto:

  • 3 jalapeño peppers or other medium-heat chili peppers

  • 1 cup cilantro leaves

  • 1 cup arugula

  • 2 sprigs fresh oregano or marjoram leaves or 1 teaspoon dried Mexican oregano

  • 2 large cloves garlic, grated or pasted

  • 1 scant tablespoon ground cumin

  • Zest and juice of 2 limes

  • 1/4 cup pistachios or pepitas (pumpkin seeds), toasted

  • Salt and pepper

  • A splash of water

  • 3 tablespoons extra virgin olive oil (EVOO)


Pre-heat the oven to 400°F. Lightly spray the tortillas with cooking spray. Bake until crisp and light golden.

Lightly spray a nonstick skillet with cooking spray and heat over medium-high heat. Cook the fish for 8-10 minutes until opaque. Flake into bite-size pieces.

Dress the tortillas with lettuce topped with warm fish and dot with pesto; top with diced tomatoes. For the Mexican Pesto (makes 1 1/2 cups): In a food processor, combine the chili peppers, cilantro, arugula, oregano or marjoram, garlic, cumin, lime zest and juice and the pistachios or pepitas; season with salt and pepper. Pulse-chop to combine, adding a splash of water to loosen. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit