Chipotle Fish Tostadas

Total Time: 1 hr Preparation Time: 33 mins Cook Time: 27 mins

Ingredients

• Servings: 6
• 3 quarts water
• 2 teaspoons kosher salt, divided
• 1 medium onion, quartered
• 3 garlic cloves, smashed
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/2 bunch fresh cilantro, tied with string
• 2 lbs firm fish fillets
• 2 tablespoons olive oil
• 4 garlic cloves, pressed
• 14 1/2 ounces diced tomatoes, undrained (canned)
• 2 -3 canned chipotle chiles in adobo, seeded, finely chopped, and divided
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon fresh lime juice
• 2/3 cup mayonnaise
• 2 teaspoons adobo sauce, from chipotle chiles in adobo
• 1 cup vegetable oil
• 12 corn tortillas
• 6 cups shredded iceberg lettuce
• 2 avocados, sliced
• fresh cilantro
• lime wedge

Recipe

• 1 bring first 7 ingredients to a boil in a 6-quart dutch oven.
• 2 add fish, reduce heat, and simmer 3 minutes.
• 3 drain well, reserving fish but discarding onion, garlic, bay leaf, and cilantro.
• 4 flake fish, and set aside.
• 5 heat olive oil in a large skillet over medium-high heat.
• 6 add pressed garlic cloves, and sauté 30 seconds.
• 7 add tomatoes, 1 or 2 chopped chipotle chiles, cloves, black pepper, and 1 tablespoon lime juice.
• 8 bring to a boil, reduce heat, and simmer 10 minutes or until liquid almost evaporates.
• 9 process tomato mixture in a blender until smooth; return to skillet.
• 10 add fish to tomato mixture, and cook 1 minute or until thoroughly heated.
• 11 remove from heat, cover, and keep warm.
• 12 stir remaining chipotle chile into mayonnaise.
• 13 stir in 2 teaspoons adobo sauce until blended.
• 14 heat vegetable oil in a 9-inch skillet over medium-high heat.
• 15 fry tortillas, one at a time, in hot oil 1 minute or until richly browned and crisp, turning once or twice.
• 16 drain on paper towels.
• 17 spread chipotle mayonnaise evenly on tortillas.
• 18 top each tortilla with 1/3 cup fish mixture, 1/2 cup lettuce, and avocado slices.
• 19 garnish, if desired.
• 20 **try this recipe with rotisserie chicken in place of the fish for a quick weeknight dinner.