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Heat oil in a large skillet over medium heat. Season fish on both sides with salt and pepper. Cook fish, in batches if needed, turning once, until lightly browned and cooked through, 8 to 10 minutes. Fish is done when it flakes easily with a fork. Transfer to a plate. When cool enough to handle, flake fish into pieces.
To serve, spread refried beans over tostada shells. Top with fish, green onions, lettuce, avocado and cilantro. Serve with lime wedges plus sour cream and salsa, if using, on the side.