Cod and Prawn Tostadas

Prawn and Cod Tostada

When I made this dish, it was sunny and 25 degrees outside. As soon as that kind of summer weather hits, my inner Mexican comes out. Just in time for Cinco De Mayo. I adore all kinds of south of border food, but corn and beans give me major bloat…so much that I could float. Haha! I made a funny. Not so funny? Well, bloat is nothing to joke about it, is it people? I did some research and found that you can make the tostadas out of the ever versatile plantain. Is there anything plantains cannot do? You could say they cannot give hugs, but they hug my insides, so really, they are everything to me.

On an exercise note, I did my first cycle today. Rode to the base of Grouse Mountain and home. Did it in 90 mins. I felt the strongest and fastest I ever have. Must be carrying around and squatting with my 22lb, 7 month old.

Cod and Prawn Tostadas

Serves 4


2 cod fillets, fresh or frozen

20 prawns

1 cup of red cabbage

1/2 an onion, sliced

1 red pepper, sliced

2 large, green plantains

1/2 cup of soft, crumbled goat cheese

1 cup of Guacamole

Cod Marinade

1/2 tsp of each: chill powder, cumin, garlic powder, onion powder, salt and pepper.

Cucumber Pineapple Salsa

2 mini cucumbers

1/4 of a pineapple

2 tbsp of lime juice

salt and pepper

Mix this all together and you have salsa


1. Preheat oven to 350. To make the tostadas peel your green plantains. I find it easiest to cut off the ends, score it down the middle and then using a sharp knife, open it up and using my hands to peel the rest. Cut them in half width wise. Get out your mandolin and slice them, lengthwise, so they are potato chip thin. When you are done, make a basket of a kind. I slightly layered three beside each other, with a small overlap and then one at the top and bottom with a slight overlap. Brush them with avocado oil and season with salt. Bake for 15 minutes on one side and 15 on the other. The sides will turn up and resemble bowls. The more to hold I think!

2. Have the cod unthawed or fresh, and place in a ziplock bag with avocado oil and spice marinade mix. Let sit in the fridge for at least 30 mins or until you are ready to cook it. When you are, bake at 375 for 15-20 mins. Break into bite size pieces.

3. Place some avocado oil in a frying pan over medium heat. Add the onion and red pepper with some onion, chilli and garlic powder. Sauté until cooked through, not mushy though. About 8 minutes. Set aside when done.

4. Mince up 3 cloves of garlic and heat some butter (or choice of fat) in a frying pan. Sauté prawns until they are pink.

5. Now time to assemble! Put goat cheese (or none if strict Paleo), on the bottom of your plantain tostada. Then add your onion and pepper mixture. Then your cabbage. Then your prawns and cod. Then top with some spicy guacamole. And finally, top with your cucumber and pineapple salsa.

6. Mmmmmmm, nom nom nom that stuff down!


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3 Responses to Cod and Prawn Tostadas

  1. gen says:

    think I need this in august! looks amazing and you’re amazing biking to grouse! and ps you’re pretty funny in these posts! plantain hugs haha

  2. These look so delicious! I’m currently putting together a round-up post of Paleo Cinco De Mayo recipes on my blog and I’d love to share your recipe. I hope you don’t mind if I include a link to your recipe, along with a photo that is clearly credited and linked back to this page. (I will not reprint any part of your actual recipe.) If you have any objections, of course, please let me know! Thanks in advance! 🙂

  3. Pingback: 10 Paleo Cinco de Mayo Recipes - Adventures of a Sick Chick

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