Fish and Pineapple Tostadas

By: 5 Ingredients Or Less By Marilyn Haugen

Fish and Pineapple Tostadas
cuisine icon Cuisine
Mexican
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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."]
cuisine icon Keywords
30-60 min, 4 servings, avocado, contributed, cook 35 min, corn tortillas, dairy free, deli-packed coleslaw, easy, fish recipes, fish tostadas, fish tostadas recipe, hot pepper flakes, instant pot, instant pot fish recipes, instant pot fish tostadas, instant pot recipe, main course, mexican, pineapple chunks, prep 5 min, pressure cook, salt, sauté, skinless tilapia fillets, vegetable oil, water

prep icon Prep Time
5 min
cook icon Cook Time
35 min

serving icon Servings
4 servings
Ingredients
  • 1 tbsp vegetable oil
  • 8 Corn tortillas
  • salt
  • 20 ounces pineapple chunks,
  • 1/2 tsp hot pepper flakes
  • 3/4 cup Water
  • 1-1/2 lbs skinless tilapia fillets
  • 1 cup deli-packed coleslaw
  • 1 avocado
Instructions
  • 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.
  • 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.
  • 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.
  • 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.)
  • Meanwhile, stir reserved pineapple juice into coleslaw.
  • 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.
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