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1
Place the fish fillets in a non-reactive shallow plate. Sprinkle 4 tablespoons of the fresh lime juice all over the fish. Sprinkle with the 1 teaspoon salt, black pepper and my sweet Mexican spice if desired. Cover fish and chill for at least 30 minutes. (This could be done several hours in advance.).
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2
If desired, lightly fry the corn tortillas in a little bit of oil in a pan. Cook unti crisp, about 1 minute on each side. Set aside to drain.
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3
In a small bowl combine the yogurt-lime sauce ingredients, the remaining tablespoon of fresh lime juice and the remaining 1/4 teaspoon of salt. Can be prepared several hours in advance.
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4
If you fried the corn tortialls, wipe the oil from the pan and heat up a little bit more oil. When pan is hot, add the fish along with 1 tablespoon of fresh lime juice, cover and cook until opaque, 10-12 minutes. Check for doneness.
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5
Once cooked, break up the fish fillets into pieces.
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6
Just before serving the tostadas, pit, peel and slice the avocado. Drizzle on some lime juice to stop the avocado from browning.
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7
For each serving, place a tortilla on a plate and divide the cabbage, flaked fish with juices, the yogurt-lime sauce, cilantro leaves, salsa and avocado slices. You know the rest: rice and beans on the side, mariachi music, Pacifico, lime wedges, etc.
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8
Serve immediately.
