Tulum Tostadas

While on vacation in Tulum, Mexico, I had the most incredible Tostada; it had fresh fish; with a crispy fried corn tortilla topped with beans, grated cheese, chopped avocado and tomato, sliced lettuce, and salsa.

I came up with my version of a Tulum Tostada, which is a healthier version. My family loves it, and I hope you do too! Pile them with your favorite toppings and dig in.

  • Author: Kim Nicholson
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6-8 1x



Extra virgin olive oil

Eight corn or flour tortillas


4 Tilapia fillets

Spiceology Taco Seasoning (or use your chosen brand of taco seasoning)

One can (15-ounce)of your favorite beans; my husband loves black beans, so I chop them up to a consistency of  refried beans, but you can use any variety of beans

One head of romaine lettuce, sliced thin (you can use any crunchy type of lettuce)

Two medium tomatoes, chopped, or a container of cherry tomatoes

1 to 2 avocados, chopped, peeled and pitted

8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese

1 cup salsa or 1/2 cup sliced pickled jalapeños

I also add my homemade coleslaw see the recipe

Spanish Rice (to complete all well-balanced meals)

A handful of chopped fresh cilantro, salsa, jalapenos

Additional options:

chopped bell peppers

sour cream


shrimp or any fish

spicy shredded beef


Chop vegetables and set aside.

Season your fish

Add just enough olive oil to the pan; on medium heat, add fish fillets, cook until fish is flaky, remove and drain any access oil onto a paper towel.

Pan-fry tortillas. Add just enough olive oil to lightly coat the pan. Add your tortillas and medium heat for approximately 3 minutes. remove and place on a paper towel.

Build your tostada:

Start with a layer of lettuce, coleslaw.

Generously coat the tortilla with bean mixture.

Add rice, fish, and top with any or all of your chopped vegetables.

Add salsa, sour cream, and jalapenos on top.


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