1. Pre heat your oven to 200 degC (190 degC fan forced) and cook the Sealord Hoki Bites on an ovenproof tray, as per the instructions on the box.
2. To make the papaya dressing, blend all the ingredients with a hand whisk, taste and season. Leave aside until ready to plate.
3. To make your salsa, dice the cherry tomatoes, red onion and avocado and place into a bowl. Add your coriander, olive oil and lime juice then season to taste with salt & pepper.
4. To make the tostadas cut the flour tortillas with a round mould (or use a glass) to make several smaller disks. Heat a pan with enough oil to cover the bottom and fry gently until brown on both sides, place on a grease proof paper to drain. Leave aside until ready to use.
5. To serve place a crisp tostada on a plate and top with salsa, Sealord Hoki Bites and a dollop of papaya dressing.

Cook's Tips:

• I like to garnish this dish with any mint leaves I might have on hand and with a wedge of lime.