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.
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.
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.