California Ranch Fish Tostadas

In the past Texas summers have been less than desirable. The sweltering heat made it downright miserable to be outside. Texas summers on the bayou however, have been mind changing. I think I can do this forever! With the bayou comes the relief of a constant breeze, and perfect swimming temperatures! Sure you have to watch out for gators and water snakes but when the waters are still and glassy it's just too good to care about monsters lurking down below.

These waters are not only good for breezes and swimming, they have provided some pretty incredible dinners as well! The bayou is full of bass, catfish, redfish, perch, crabs, and the elusive monster garfish that have been teasingly swimming in front of our docks for days. I love eating fish just hours after catching it and have come up with some pretty popular family recipes.

 My California Ranch Fish Tostadas are the perfect summer dinner. White fish cooks up perfectly flaky and moist in just minutes under the broiler insuring you don't turn your kitchen into a sauna. Litehouse's Freeze Dried Cilantro infuses the fish with light fresh flavors that California cuisine is known for.

 Fresh crispy cabbage and cold creamy avocado insure the perfect mixture of textures in every bite. Baking the corn tortillas instead of frying them provides a major cut in calories without losing any flavor. Since I'm skipping the cheese on these tostadas I knew that Litehouse's Jalapeño Ranch would be perfect for a bit of heat and zest. No ordinary Ranch for these extraordinary tostadas!

Not able to fish for your dinner? No worries, any white fish you prefer to buy from your fish monger will work. I like to buy tilapia fillets after a dud day of fishing, they are small enough to cook quickly and easily soak up an flavor I choose to mix with.

California Ranch Fish Tostadas.

Serves 2 | Finish in 20 minutes

Fresh fish jazz's up these tostadas that are full of Fresh California Flavors and zest Jalapeno Ranch.


  • 2-3 White Fish Fillets
  • 1/2 tsp. Chili Powder
  • 1/2 tsp. Litehouse® Freeze Dried Cilantro
  • Salt
  • Olive oil
  • 1 Lime, sliced
  • 4 Corn Tortillas
  • 1 c. Shredded Cabbage
  • 1/4 c. Sliced Grape Tomatoes
  • 1/4 c. Sliced Red Onion
  • 1 Avocado, diced
  • 1/4 c. Black Beans
  • Litehouse® Jalapeno Ranch Dressing, for serving


  1. Place the fish fillets in one half of a large baking sheet and the corn tortillas on the other half.
  2. Rub the fish with a touch of olive oil then sprinkle with the cilantro, chili powder, and a pinch of salt. Layer the sliced lime on top of each fillet.
  3. Bake under your ovens broiler, I placed my baking sheet on the middle rack under a high set broil. Cook 10 minutes or until fish is opaque and flakes easily.
  4. Chunk up the fish fillets and place them on top of the toasted corn tortillas. Pile each tortilla high with the fresh cabbage, tomato, red onion, black beans, and avocado. Drizzle each with desired amount of Litehouse Jalapeno Ranch Dressing. Eat immediately.

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