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Mahi Mango Tostadas
Courtesy of National Mango Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 9 Min.
Marinate: 15 Min.
What you need:
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For the Cream:
3 cloves garlic, finely minced
2 chipotle chiles in adobo sauce, seeded and chopped
1/2 tsp. adobo sauce from can of chipotle chilies
2 lemons, divided
1/2 tsp. cumin powder
8 oz. 2% fat strained Greek yogurt

For the Salsa:
2 mangos, peeled, pitted and diced (about 1 1/2 c.)
6 scallions, thinly sliced (white and light green parts only)
1/2 c. fresh cilantro leaves, chopped
1 Tbsp. fresh orange juice
1 ripe avocado, diced

For the Fish:
1 Tbsp. cumin powder
1 Tbsp. chili powder
coarse salt and freshly ground black pepper
1 lb. Mahi-mahi (or other firm white fish, 1 1/2-in. thick) at room temp.
1 Tbsp. olive oil, divided

Additional ingredients:
4 tostada shells
1 c. shredded lettuce
What to do:
1. To make the cream: combine garlic, chipotle chilies, adobo sauce, juice from 1 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.
2. 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.
3. In a small mixing bowl, combine cumin, chili powder and salt and pepper. Brush fish with 1/2 Tbsp. olive oil and coat with spice mixture. Let stand for 15 min.
4. Lightly brush grill pan or cast iron skillet with remaining olive oil and heat over high flame. Cook fish, turning once, 3 min. per side for medium rare (or 4 1/2 min. per side for medium). Remove from heat and slice into 1/2-in. thick pieces.
5. 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.

All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.
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