In a small dish, whisk together the plain Greek yogurt, lime juice (1 Tablespoon at a time), and garlic salt. Set aside.
1/2 cup plain Greek yogurt, 1-2 Tablespoons lime juice, 1/4 teaspoon garlic salt
Bake the fish fillets according to the directions on the packaging. We prefer to use an air fryer for maximum crispiness at 400F for 8-10 minutes or until golden brown (see notes).
16 battered fish fillets
Then spread a thin layer of guacamole (about 1/4 cup) on the tostada shell. Add 2 fish fillets, then top with pico de gallo (about 1/4 cup), shredded cabbage, a drizzle of lime crema, and a generous sprinkle of queso fresco.
8 tostada shells, 2 cups guacamole, 2 cups pico de gallo, 1 cup shredded purple cabbage, 1 cup queso fresco or cotija cheese, crumbled
Store any leftovers separately in the refrigerator for up to 4 days.
Video
Notes
Prep Tips - Cook the fish according to the package instructions. When air frying the battered fish filets, work in batches as to not overcrowd. You want to leave room between the filets to get every edge crispy. (This applies for baking in the oven too, make sure the filets are not touching on the baking sheet.) We usually air fry on 400F for 8-10 minutes or until the fish is cooked and the breading is golden brown. Larger fish filets will take closer to 11 minutes to air fry.Lime Crema Sauce Tip - Add more or less lime juice so the yogurt sauce is thin enough to drizzle over the tostadas. Depending on the type of yogurt used, this varies.