Mahi Mahi Grilled Tostadas with Mango Salsa
Treat your taste buds to a vacation with this delightfully tropical tostada. Hopefully they won’t stay on vacation. You need those guys,
Ingredients
Serves 6 Tostadas
- 1 Mango, Diced
- 2 Roma Tomatoes, Diced
- ½ cup diced Red Onion
- 1 Jalapeño, Seeded and Diced
- 1 Avocado, Diced
- ⅓ cup Cilantro, Minced
- 2 Garlic Cloves, Minced
- 1 Lime
- salt, pepper, and chili powder to taste
- 1 lb Mahi Mahi, portioned into 2 filets
- 1 Packet of Ortega Street Taco Seasoning
- 3 Tbsp Olive Oil, Divided
- 1 Box Ortega Homestyle Tostada Shells
Used in this recipe
Directions
- Combine all salsa ingredients in a bowl with a lid. Cover and set aside in the refrigerator until ready to use.
- In a large bowl, coat the Mahi Mahi filets with 1 Tbsp olive oil and 1 Packet of Ortega Street Taco Seasoning.
- In a large skillet, heat the remaining 2 tbsp of olive oil over medium heat.
- Place the Mahi Mahi in the heated skillet, skin side down, and cook for 4 minutes. Once the fish begins to turn opaque up the sides, flip and cook an additional 3-4 minutes.
- Transfer the fish to a plate to cool slightly before removing the skin and either dicing or flaking the fish.
- To assemble, lay 6 tostada shells out on a large plate or platter and top with the diced fish. Spoon the mango salsa over each tostada and finish with a sprinkle of cilantro and a squeeze of lime.
