California Ranch Fish Tostadas Recipe

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!