DIRECTIONS
Preheat oven to 450 °F. Spread the tortillas on a large baking sheet and brush or spray them with olive oil on both sides. Bake for 4-5 minutes and flip them, then baking another 4-5 minutes until golden brown. Remove from oven and cool - they should crisp up more as they cool.
Cut fish across the fillet, about ½ inch thick. In a small bowl, add spices with flour and toss fish strips to coat. Prepare a large plate with paper towels to drain your fish.
Chop mango, cilantro and radish for toppings. Stir together mayo and sriracha in another small bowl. Mix the spicy mayo into the coleslaw mix or keep them separate and just drizzle on top of the tostada.
In a large frying pan, add enough high heat oil to just cover the bottom of your pan. Heat oil over medium high until shimmering. A flick of water that sizzles can tell you if it’s ready. Add fish strips and fry for 2-3 minutes until golden brown. Flip and cook another 2-3 minutes. Drain on paper towels.
Top crispy tostadas with a little bit of slaw or cabbage, fish, toppings, and then drizzle with spicy mayo.
Notes:
If grilling, omit the white rice flour and sprinkle seasoning mixture directly on the fish fillet. Preheat grill to 425-450 degrees and cook approximately 8 minutes for a 1 pound fish fillet.