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Sangrita Sauce Fish Tostadas

Cooking Grill: MAK
Pit Temperature: 225
Desired Internal Temperature:
Cooking Time: 30 - 40 minutes
Pallets Used: Pellets
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 Sangrita Sauce: 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. 1tsp Salt Tostadas: 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.

Posted on: 2016-03-13 04:21:48 Forum URL:: NO URL