Huachinango Tostadas (Crunchy Corn Tortillas Topped with Red Snapper)

This delightful signature dish from Veracruz, a Spanish-founded port-city and coastal state in eastern Mexico, takes tostadas to a whole new level of flavor and elegance.

Serves: 4Prep: 20 minutesCook: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 tablespoons finely diced yellow onion
  • 1 cup roma tomatoes, diced
  • 2 bay leaves
  • 1⁄3 cup canned crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 1⁄2 cups hot seafood stock or water
  • 1⁄3 cup pickled whole jalapeños, cut into thin strips
  • 15 sliced pimento-stuffed Spanish olives
  • 2 tablespoons Spanish capers
  • 1⁄4 teaspoon coarse salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 cup small Yukon gold potatoes, diced and cooked al dente in salted water
  • 1 1⁄4 pounds red snapper filets
  • 1 lime, cut into in 8 wedges
  • 1 can (16 oz.) Kroger Brand Traditional Refried Beans, heated
  • 8 Kroger Brand Corn Tostadas
  • 8 leaves leaf lettuce, washed and trimmed
  • 1⁄2 cup curly parsley leaves, roughly chopped


  • Dissolve tomato paste in hot seafood stock or water.
  • In deep skillet over medium-high heat, sauté garlic and onion in olive oil, stirring frequently, until aromatic and translucent, about 2 minutes. Mix in tomatoes and continue to sauté 2 minutes.
  • Stir in bay leaves, canned tomatoes, diluted tomato paste water, jalapeño strips, olives, capers, salt and pepper. Simmer uncovered 5 minutes. Lower heat, add potatoes.
  • Immerse fish in sauce. Cook over medium-low heat until fish is opaque and flaky, about 5 minutes. Allow to cool slightly.
  • Over each tostada, layer about 1 tablespoon refried beans, 1 lettuce leaf, ½ cup of fish and vegetables and sauce. Garnish with 1 tablespoon parsley and 1 lime wedge.