Spicy Fish Tostada – Cleveland Clinic

Fish tostada on a yellow plate piled with tomatoes, avocados and a lime.

With nutrients and flavor galore — we’re talking protein-rich tilapia, gorgeous green avocado and kickin’ red salsa — plus the satisfying crunch of corn tortillas, your taste buds will think you’ve packed up and gone on vacation.

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  • 4 corn tortillas
  • 2 teaspoons extra virgin olive oil
  • 1 pound tilapia fillets
  • 1 teaspoon chili powder
  • 1/8 teaspoon kosher salt
  • 1 cup alfalfa sprouts
  • 1 avocado, thinly sliced
  • 8 radishes, thinly sliced
  • 1 cup fresh tomato salsa
  • 1 lime, cut into wedges


  1. Heat the oven to 400 F.
  2. Spread the tortillas in a single layer on a sheet pan. Drizzle each side with 1/4 teaspoon oil and rub to coat.
  3. Bake until crisp, 10 to 12 minutes.
  4. Place the fish on a sheet pan and sprinkle with chili powder and salt.
  5. Bake until the fish is cooked through and flakes easily, 12 to 15 minutes.
  6. Dividing evenly, top each tortilla with sprouts, avocado slices and radishes.
  7. Then, top with a fish filet and some fresh salsa. Serve with a lime wedge.

Nutrition information (per serving)

Calories: 362
Total fat: 27 g
Saturated fat: 5 g
Protein: 18 g
Carbohydrate: 13 g
Dietary fiber: 5 g
Sugar: 4 g
Added sugar: 0 g
Cholesterol: 56 mg
Sodium: 539 mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness.

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