For the salsa, gently toss the watermelon, onion, lime juice, and cilantro together in a large bowl. Cover with plastic wrap and refrigerate until serving, up to 1 hour.
For the fish, sprinkle 1 tablespoon of the blackening spice evenly on both sides of each fillet. Heat the oil in a large nonstick skillet over medium‑high heat. Add two fillets and cook for 3 to 4 minutes on each side until cooked through. Transfer to a plate and keep warm. Repeat with the remaining two fillets.
For the tostadas, divide the cabbage, tomatoes, and avocados among the eight tostadas. Top each tostada with half a fish fillet and about 1/4 cup of the watermelon salsa. Sprinkle each with 1 tablespoon of the feta cheese and serve immediately.
Ingredients
Directions
For the salsa, gently toss the watermelon, onion, lime juice, and cilantro together in a large bowl. Cover with plastic wrap and refrigerate until serving, up to 1 hour.
For the fish, sprinkle 1 tablespoon of the blackening spice evenly on both sides of each fillet. Heat the oil in a large nonstick skillet over medium‑high heat. Add two fillets and cook for 3 to 4 minutes on each side until cooked through. Transfer to a plate and keep warm. Repeat with the remaining two fillets.
For the tostadas, divide the cabbage, tomatoes, and avocados among the eight tostadas. Top each tostada with half a fish fillet and about 1/4 cup of the watermelon salsa. Sprinkle each with 1 tablespoon of the feta cheese and serve immediately.
