If you can believe it, these Mini Baja Fish Tostadas are vegan! Whether served as an appetizer or the main event, they do not disappoint. 

As some of you know by now, I prefer to adopt a plant-based way of eating most of the time. While I’m not strictly vegan 100% of the time and do enjoy things like sustainably caught seafood or cheese on occasion, it’s my belief that substantially reducing our consumption of animal products can have tremendous benefits for the planet as well as our individual health.

That’s why I love  developing insanely delicious plant-based recipes  like my Vegan Butternut Squash Mac & Cheese and my Vegan Cookie Dough Cheesecake Bars, and discovering awesome plant-based products to share with you. I’m so delighted to be partnering with Quorn on this post to bring you these Mini Baja Fish Tostadas, featuring a new product they’re launching- Vegan Fishless Sticks!

I’ve been keeping Quorn’s soy-free meatless alternatives such as their Chick’n Nuggets and Savory Grounds as a consistent staple in my freezer for probably 3 or 4 years now- I especially love adding the nuggets on top of salads or as a stand-in for breaded chicken for chicken Parmesan!

So when they asked me to create a fun kid-friendly recipe featuring their new Fishless Sticks for  their back-to-school campaign, I jumped at the chance.  Whenever I can work with a company who shares my values about sustainability in the food space I just want to shout about it from the rooftops!

Quorn’s proprietary source of meatless protein comes from a natural nutritious fungus from the soil (think mushrooms) that is fermented to produce a dough called Mycoprotein™. It’s high in protein, high in fiber, low in saturated fat, and contains no cholesterol. And because producing Mycoprotein™ requires less land and water than producing animal proteins, it has a 90% lower carbon footprint, so it’s better for our planet.

I’m so excited that Quorn has released a seriously snackable vegan fish alternative because that is something I have yet to come across in my quest for the best tasting meat alternatives. These Mini Baja Fish Tostadas, with colorful mango, avocado and coleslaw, are a zesty, playful way to enjoy these Fishless Sticks. Since I developed this recipe to be kid-friendly I kept things simple and left off any spicy sauce, but adults feel free to make them muy picante with a hit of salsa, hot sauce or (vegan) crema.

This post was sponsored by my friends at Quorn. Thanks for supporting the brands that make Le Petit Eats possible! Click here to learn more about their soy free vegetarian and vegan products.

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Mini Baja Fish Tostadas (Vegan)

If you can believe it, these Mini Baja Fish Tostadas are vegan! Whether served as an appetizer or the main event, they do not disappoint. 

Course Appetizer

Cuisine Mexican, Vegan

Keyword tostadas, vegan

Prep Time 15 minutes

Cook Time 4 minutes

Total Time 19 minutes

Servings 6

Calories 220 kcal

Ingredients

• Vegetable oil such as sunflower seed or safflower
• 6 corn tortillas cut into 3 inch rounds
• Sea salt
• 6 Quorn Fishless Sticks baked according to package instructions and chopped into small pieces
• 1 avocado mashed
• 1 mango thinly sliced
• 1/4 cup coleslaw mix
• 1 small handful cilantro leaves
• Lime wedges

Instructions

1. Heat oil in a large skillet over medium high heat. When the oil, is shimmering, carefully drop in tortilla rounds and fry for 1-2 minutes until golden and crunchy, flipping once halfway through.

2. Drain mini tostada shells on a paper towel and season liberally with salt. Divide toppings evenly amongst shells, starting with avocado, followed by Quorn Fishless Sticks, mango, coleslaw and cilantro leaves. Serve with lime wedges.

Recipe Notes

Since I developed this recipe to be kid-friendly I kept things simple and left off any spicy sauce, but adults feel free to make them muy picante with a hit of salsa, hot sauce or (vegan) crema.