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Fish and Pineapple Tostadas Recipe From The 5-Ingredient Instant Pot Cookbook
Recipe credit: Courtesy of The 5 Ingredient Instant Pot Cookbook by Marilyn Haugen © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.
Image credit: Colin Erricson
The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way. The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.
Fish and Pineapple Tostadas
No need to travel down the Baja California peninsula when you can enjoy these sweet, spicy and tangy tostadas at home. Pineapple and hot pepper flakes work beautifully with the mild tilapia, and a tangy slaw crowns the dish.
Makes 4 servings
- 1 tbsp vegetable oil (approx.) 15 mL
- 8 6-inch (15 cm) corn tortillas
- 1 can (20 oz/568 mL) pineapple chunks, with juice
- 1⁄2 tsp hot pepper flakes 2 mL
- 3⁄4 cup water 175 mL
- 11⁄2 lbs skinless tilapia fillets, cut into large pieces 750 g
- 1 cup deli-packed coleslaw 250 mL
- 1 avocado, cut into chunks (optional)
1. Set your Instant Pot to sauté on Normal. When the display says Hot, add 1 tsp (5 mL) oil, turning pot to coat bottom, and heat until shimmering. Add 1 tortilla and cook, turning once, for 2 minutes or until lightly browned. Transfer to a plate lined with paper towel. Season with salt. Transfer drained tortilla to a foil sheet. Repeat with the remaining tortillas, adding more oil as necessary between tortillas and stacking drained tortillas on the foil. Wrap tortillas in foil to keep warm. Press Cancel.
2. Set aside 2 tbsp (30 mL) pineapple juice. Add pineapple and the remaining juice to the pot. Stir in hot pepper flakes and water. Add tilapia on top, overlapping as necessary; do not stir.
3. Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on Low for 3 minutes.
4. When the cooking time is done, press Cancel and turn the steam release handle to Venting. When the float valve drops down, remove the lid. The fish should be opaque and should flake easily when tested with a fork. (If more cooking time is needed, continue pressure cooking on Low for 1 minute.)
5. Meanwhile, stir reserved pineapple juice into coleslaw.
6. Layer 2 tortillas, mostly overlapping, on each serving plate. Using a slotted spoon, spoon fish and pineapple onto tortillas. Top with coleslaw. Serve garnished with avocado, if desired.
You can substitute store-bought tostada shells for the tortillas and omit the oil and salt. Skip step 1. Before assembling the tostadas, heat the shells in the microwave on High for 10 to 20 seconds or until warmed. If your Instant Pot doesn’t have a Low pressure setting, cook on High for 1 minute.
If you enjoyed this recipe, be sure to check out my 5-Ingredient Instant Pot Cookbook review which contains a Valencia-style Paella recipe, as well as a Herbed Salmon with Asparagus recipe, both of which I have shared with permission of the publisher.
- Author: Marilyn Haugen
- Paperback: 192 pages
- Publisher: Robert Rose (October 30, 2018)
- Language: English
- ISBN-10: 0778806081
- ISBN-13: 978-0778806080
- Purchase on Amazon