Posted by: Melanie Mathos | June 27, 2009

Mahi Mango Tostadas

If all the stars align and you are able to get fresh fish, ripe mangoes and ripe avocados, then you have a chance at pulling this one off!

Source: The Post & Courier’s Amazing Mangos Feature

Tostadas Ingredients:

  For the cream:

  – 3 cloves of garlic, finely minced
  – 2 chipotle chiles in adobo sauce, drained, seeded and           chopped
 – 1/2 teaspoon adobo sauce from can of chipotle chiles
– 2 lemons, divided use
– 1/2 teaspoon cumin powder
– 8 ounces (2 percent fat) Greek yogurt, strained

For the salsa:

– 2 mangoes, peeled, pitted and diced (about 1 1/2 cups)
– 6 scallions, thinly sliced (white and light green parts only)
– 1/2 cup fresh cilantro leaves, chopped
– 1 tablespoon fresh orange juice
– 1 ripe avocado, diced

For the fish:

– 1 tablespoon cumin powder
– 1 tablespoon chili powder
– Coarse salt and freshly ground black pepper, to taste
– 1 pound mahi mahi (or other firm white fish, 1 1/2 inch thick) at room –    temperature
– 1 tablespoon olive oil, divided
– 4 tostada shells
– 1 cup shredded lettuce


– To make the cream, combine garlic, chipotle chiles, adobo sauce, juice from one lemon and cumin powder in a food processor. Blend to form a smooth paste. Add yogurt and pulse until thoroughly combined. Season with salt and pepper and set aside.
– For the salsa, combine mango, scallions, cilantro, orange juice and salt and pepper in a medium bowl. Stir well. Just before serving, gently fold in avocado.
– In a small mixing bowl, combine cumin, chili powder and salt and pepper. Brush fish with 1/2 tablespoon olive oil and coat with spice mixture. Let stand for 15 minutes.
– Lightly brush grill pan or cast-iron skillet with remaining olive oil and heat over high flame. Cook fish, turning once, 3 minutes per side for medium rare or 4 1/2 minutes per side for medium. Remove from heat and slice into 1/2-inch-thick pieces.
– To assemble tostadas, arrange shredded lettuce and cubes of fish over tostada on a plate. Top with 3 generous tablespoons of salsa and spoon cream liberally over the salsa. Serve with lemon wedge.


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