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Blackened Fish Tostados

Category

Yields1 Serving

Ingredients
Salsa
 2 cups seedless watermelon, cut into 1/2 inch cubes
 ¼ cup chopped red onion
 2 tbsp fresh lime juice
 ¼ cup minced fresh cilantro
Fish
 4 tbsp blackening spice blend
 4 (5-ounce) tilapia fillets
 2 tbsp canola oil
Tostadas
 2 cups shredded cabbage
 2 medium tomatoes, chopped (about 3/4 cup)
 2 ripe avocados, pitted, peeled, and cubed
 8 corn tostadas
 ½ cup crumbled feta cheese

Directions
1

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.

2

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.

3

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

Ingredients
Salsa
 2 cups seedless watermelon, cut into 1/2 inch cubes
 ¼ cup chopped red onion
 2 tbsp fresh lime juice
 ¼ cup minced fresh cilantro
Fish
 4 tbsp blackening spice blend
 4 (5-ounce) tilapia fillets
 2 tbsp canola oil
Tostadas
 2 cups shredded cabbage
 2 medium tomatoes, chopped (about 3/4 cup)
 2 ripe avocados, pitted, peeled, and cubed
 8 corn tostadas
 ½ cup crumbled feta cheese

Directions

Directions
1

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.

2

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.

3

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.

Blackened Fish Tostados