For the Fish:
2lbs of red snapper, sea bass, or other mild-flavored white fish fillets.
1 tablespoon extra-virgin olive oil
Favorite rub or Mexican hot sauce, such as Cholula or Tapatio
6 tablespoons tomato juice
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1/2 teaspoon grenadine syrup
Several dashes Mexican hot sauce, such as Cholula or Tapatio to taste.
Juice of 1 lime
1 serrano or jalapeño chile, minced
2 scallions or green onion minced
2 to 3 tablespoons minced cilantro
8 crisp corn tostada shells
2 Cans Black Beans
1 to 2 medium-size ripe avocados, peeled, pitted, and sliced thin
1 medium-size to large red-ripe tomato, chopped
Shredded Jack Cheese
Rub fish with oil. Sprinkle with hot sauce or dry rub. Allow the fish to sit at room temperature for about 30 minutes.
Prepare the Sangrita sauce, simply mix the ingredients together in a small bowl. Set aside a few tablespoons of the sauce to use as the mop.
Place fish on the smoker. Cook for about 30 - 40 minutes until the fillets are flaky and opaque. Drizzle the Sangrita sauce lightly over the fillets after about 15 minutes.
Remove fish from the smoker. Flake the fish into a medium-size bowl, discarding any skin and bones.
Toss the fish with the lime juice, chile, onions, and cilantro to taste.
Place a layer of Black Beans on tostada, and spoon the fish mixture evenly onto the tostada shells. Top with avocado, tomato, and cheese. Serve with sauce drizzled over the tostadas.