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Fish Tostachos

Serves 4-6

Zesty Mexican pesto is a tantalizing topping for fish tostachos. You can also use this pesto on whole grain pasta for another healthy meal.


  • 8-12 corn tortillas (6-inches each), cut in thirds
  • All-natural vegetable or olive oil cooking spray
  • 2 fillets sustainable, firm white fish
  • Old Bay seafood seasoning
  • Mexican Pesto (recipe below), shredded crispy lettuce and finely diced seeded tomatoes, for topping

For the Mexican Pesto:

  • 3 jalapeño peppers or other medium-heat chili peppers
  • 1 cup cilantro leaves
  • 1 cup arugula
  • 2 sprigs fresh oregano or marjoram leaves or 1 teaspoon dried Mexican oregano
  • 2 large cloves garlic, grated or pasted
  • 1 scant tablespoon ground cumin
  • Zest and juice of 2 limes
  • 1/4 cup pistachios or pepitas (pumpkin seeds), toasted
  • Salt and pepper
  • A splash of water
  • 3 tablespoons extra virgin olive oil (EVOO)


  1. Pre-heat the oven to 400°F. Lightly spray the tortillas with cooking spray. Bake until crisp and light golden.
  2. Lightly spray a nonstick skillet with cooking spray and heat over medium-high heat. Cook the fish for 8-10 minutes until opaque. Flake into bite-size pieces.
  3. Dress the tortillas with lettuce topped with warm fish and dot with pesto; top with diced tomatoes.
  4. For the Mexican Pesto (makes 1 1/2 cups):
    In a food processor, combine the chili peppers, cilantro, arugula, oregano or marjoram, garlic, cumin, lime zest and juice and the pistachios or pepitas; season with salt and pepper. Pulse-chop to combine, adding a splash of water to loosen. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms.