Tostadas de Huachinango con mango

Tostadas with red snapper and a topping of mango, avocado and tomato. And a few other wonderful ingredients. And it only takes 15 minutes to prepare.

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For one filet of fish:
1- In a deep pan, place some water with one teaspoon of turmeric and bring to a boil. Once it is boiling, place the entire fish filet without cutting it. Leave it to cook for 15 minutes. (Do not cover or it will spill over given the turmeric.)
2- In the meantime, in a bowl place: one “Manilla” mango (very sweet and without fibre) cut in cubes, one avocado cut in cubes, a few very small cherry tomatoes cut in half, some crushed garlic, salt and pepper, olive oil and the juice of one lime. Toss well.
3. Once the fish is done, take it out and cut it in small pieces.

To make the tostada: 
Place some fish on the tostada, add some the mango mix of top, sprinkle with fresh mint leaves and a teaspoon of chile Chipotle.

Best accompanied with a good Tequila!

Note: Tostadas are deep fried or oven baked corn tortillas. The one on the photo is oven baked. 

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