Grilled Mahi-Mahi Tostada
Grilled mahi-mahi fillet served on a crispy tortilla base with fresh toppings and sauce. Warm fish and crunchy tortilla assembled with shredded vegetables and a tangy condiment.
Ingredients
Method
Pat mahi-mahi fillets dry with paper towels. Brush both sides lightly with olive oil and season generously with salt and black pepper.
Shred red cabbage into thin strands. Slice avocado into thin wedges. Thinly slice red onion. Roughly chop cilantro leaves.
Heat grill or grill pan to medium-high heat (about 400°F). Place mahi-mahi fillets on grill and cook for 5–6 minutes per side, until flesh is opaque and flakes easily with a fork.
In the final minute of cooking fish, brush corn tortillas lightly with olive oil on both sides and toast directly on grill grates for 30–45 seconds per side until charred and crispy.
Place one toasted tortilla on each plate. Top with shredded red cabbage, then flake one mahi-mahi fillet over the cabbage.
Arrange avocado slices, red onion, and cilantro over the fish. Spoon salsa over the top and squeeze lime juice across the whole tostada. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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