Fish and Pineapple Tostadas
By :5 Ingredients Or Less By Marilyn Haugen
Print Recipe
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.
Votes: 2
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Mexican
Difficulty Easy
Duration 30-60 min
Diet Dairy Free
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 1 tbsp vegetable oil (approx.)
  • 8 Corn tortillas 6-inch
  • salt
  • 20 ounces pineapple chunks, with juice 1 can
  • 1/2 tsp hot pepper flakes
  • 3/4 cup Water
  • 1-1/2 lbs skinless tilapia fillets cut into large pieces
  • 1 cup deli-packed coleslaw
  • 1 avocado cut into chunks (optional)
Course Main Course
Cuisine Mexican
Difficulty Easy
Duration 30-60 min
Diet Dairy Free
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 35 minutes
Servings
4 servings
Ingredients
  • 1 tbsp vegetable oil (approx.)
  • 8 Corn tortillas 6-inch
  • salt
  • 20 ounces pineapple chunks, with juice 1 can
  • 1/2 tsp hot pepper flakes
  • 3/4 cup Water
  • 1-1/2 lbs skinless tilapia fillets cut into large pieces
  • 1 cup deli-packed coleslaw
  • 1 avocado cut into chunks (optional)
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Set your Instant Pot to Sauté on Normal. When the display says Hot, add 1 tsp 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 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.
Recipe Notes

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.

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