These tostadas are delicious, combining the smoky flavour of mackerel and chipotle, lightened with a vibrant, citrusy tomato salsa and finished with a slice of creamy avocado and a sprinkling of deep-fried shallots.
If you can make a corn tortilla, says Tommi Miers, you can make tacos, tostadas, tacquitos, with their citrussy-fresh fillings and their hot salsas. Learn to char your chillies, grill your tomatoes, toast your garlic, and pat out your own corn tortillas like (as one Mexican proverb has it) ‘a butterfly’. Join Tommi at the chic Miele Gallery to make and eat classic Mexican street food as they do in the markets of Mexico.... Read more.
Cut out rounds of tortilla about 4-5cm across. Fry the rounds in hot oil until crisp and golden.
Shallow fry the shallots until crisp and golden, taking care not to burn them.
Remove with a slotted spoon and drain on kitchen paper to absorb the oil (you can keep the oil and re-use it for frying).
Spread each tostada generously with chipotle mayonnaise and top with shredded lettuce. Lay over thin slices of the mackerel and top with a slice of avocado. Squeeze over a little lime juice and sprinkle with deep fried shallots.
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