Mahi Mahi Tostadas with Calabacitas and Guacamole

Hey loves!

I don’t know about any of you, but I am super excited about Spring. So, what better way to celebrate than to kick it off with a delicious, fun, and healthy recipe.

For this recipe, you will need: 2-3 avocados (depending on how many people you are serving), a couple filets of Mahi Mahi, zucchini, yellow squash, corn, onions, garlic, limes, cilantro, tostada shells, plus some sour cream and cotija cheese for topping (if you so desire).

To make the guacamole, start by mashing up some avocados together with lime, garlic powder, salt, black pepper, chopped onion, and tomato.

Next, lets move on to the Calabacitas.

Sautee half of an onion and two garlic cloves in olive oil for about 5 minutes, then add in the squash and corn. Season with salt, pepper, and cumin. Reduce the heat and let it simmer for 7-10 minutes.

You can either grill your Mahi Mahi or you may choose to cook it on the stove top. Personally, I prefer to grill mine.

In that case, preheat your gas grill to medium high heat.

Brush the fish with olive oil and your desired seasoning. Cook each piece on both sides for about 4-5 minutes each.

You don’t want to over cook it because it will become dry and rubbery.

It cooks even faster in the pan, so you only want to do 3-4 minutes per side if you choose to use that method.

Lastly, all you need to do is assemble your tostada in whichever order you like!

I usually go with placing the guacamole, then the fish, next the Calabacitas, then finally, the toppings.

Thank you everyone for reading!


-Hot Dish Honey