These crispy, hand held Baja Yellowtail Tostadas are made with fresh fish tossed in lime juice, a spicy sauce, radishes, avocado mousse and cilantro.
Print Recipe
5 from 4 votes

Baja Yellowtail Tostadas

These crispy, hand held mini Baja Yellowtail Tostadas are made with fresh yellowtail fish tossed in lime juice, a spicy sauce, radishes, avocado mousse and cilantro.  Recipe adapted from the Baja Yellowtail Tostadas from Juniper & Ivy restaurant in San Diego.
Prep Time30 mins
Total Time30 mins
Course: Appetizer
Cuisine: American, Western
Keyword: fish tostadas, lime yellowtail, tostada recipe
Servings: 24 servings
Calories: 897kcal
Author: Kevin Is Cooking



  • 1 lb yellowtail tuna sushi grade
  • 2 limes juiced

Avocado Mousse

  • 2 avocados
  • 1/4 cup Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp vegetable oil
  • 1/2 tsp salt

Spicy Sauce

  • 1 cup mayonnaise
  • 6 tbsp Sriracha

Radish Topping

  • 6-8 radishes thinly sliced
  • 1 lime juiced


  • 8 corn tortillas
  • 1 cup vegetable oil
  • kosher salt


  • cilantro sprigs


  • In a blender or food processor add the avocados, Greek yogurt, lemon juice, oil and salt. Puree and set aside in refrigerator until assembly.
  • In a small bowl whisk together the mayonnaise and Sriracha hot sauce. Set aside in refrigerator until assembly. (See Note 1)
  • Using a mandolin or kitchen knife, thinly cut the radishes to matchstick shapes and toss with lime juice. Set aside in refrigerator until assembly.
  • Using a 2 1/2 inch cookie cutter, stamp out 3 per corn tortilla. Set aside. In a frying pan heat the oil and fry corn tortillas until crispy and golden, about 2 minutes per side. (See Note 2)
  • Slice fish 1/8 inch thin and toss with lime juice in a bowl to coat thoroughly. (See Note 3)


  • On each tostada shell divide the spicy sauce. Top with some of the fish, pinch of radishes and a squirt of the avocado mousse. Top with cilantro (See Note 4) and serve immediately.


  1. The restaurant calls their sauce “Shark Sauce” and while I did find a brand labeled that online, Sriracha sauce is a great substitute.
  2. You want to completely crisp these up, but be careful not to burn them. You want them crunchy and not chewy. If you don't want them fried: cut out the tortilla circles, place on a lined baking sheet. Spray both sides with cooking spray and sprinkle with kosher salt. Bake @350°F for 12-15 minutes, turning half way through.
  3. Yellowtail or ahi tuna is fantastic, we’ve used both. I’ve been told it doesn’t need to be sushi grade because it’s cut thin and the lime juice “cooks” the fish similar to ceviche. It’s up to you.
  4. The cilantro they use on theirs at the restaurant are micro cilantro greens. A little hard to find and I used the tiniest, baby sprigs of fresh cilantro I could find.


Serving: 4g | Calories: 897kcal | Carbohydrates: 25.1g | Protein: 22.9g | Fat: 80.7g | Cholesterol: 46.1mg | Sodium: 862.4mg | Sugar: 2.3g