Grilled Fish Tostadas

Servings: 4

Prep Time: 20 minutes

Cook Time: 16 minutes

Ingredients for the Pineapple Ginger “Margarita”

  • 2 cups pineapple, cut into ¼ inch pieces, divided
  • 1 cup water
  • 1/2 tablespoon grated or minced fresh ginger
  • 1 ½ tablespoons agave or granulated sugar
  • 8 fresh mint leaves
  • 1 cup (12 ounces) sparkling water or soda water
  • ice cubes, as needed

Ingredients for the slaw

  • 1/4 of medium-sized red cabbage, shredded
  • 4 scallions, thinly sliced
  • 1 medium carrot, grated
  • 1 jalapeno, de-seeded if desired, minced
  • 1/3 cup sour cream
  • 1 small lime, zest and juice
  • 1 teaspoon ground cumin
  • 3 tablespoons chopped fresh cilantro
  • kosher salt, to taste

Ingredients for the salsa

  • 1 Honey Mango, peeled and diced
  • 1 avocado, diced
  • 1 jalapeno, de-seeded if desired, minced
  • 3 scallions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1/2 lime, zest and juice
  • kosher salt, to taste

Ingredients for the tostada

  • 4 corn tortillas
  • 1 pound mahi mahi or halibut filets
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • vegetable oil, as needed


  1. To make the “margarita”: Place 1 cup of chopped pineapple, water and ginger in a blender and blend until smooth.
  2. In a pitcher muddle the remaining 1 cup of chopped pineapple, agave and mint until the mint is aromatic and the pineapple is crushed. Stir in the pineapple ginger juice until everything is well combined. Right before serving add the sparkling water and stir until just mixed. Place ice in 4 glasses before pouring the “margarita” in. Serve immediately.
  3. To make the slaw: In a medium bowl toss the cabbage, scallions, carrot and jalapeno together with a generous pinch of salt. In a small bowl stir together the sour cream, lime zest and juice and cumin. Taste and season with salt as needed. Stir the mixture into the vegetables along with the cilantro until everything is evenly combined.
  4. To make the salsa: In a medium bowl combine strawberries, avocado, jalapeno, scallions, cilantro and lime zest and juice. Stir, taste and season with kosher salt as needed. If you like it punchier you can add a little more lime juice as needed.
  5. To make the tostadas: In a large sauté pan on medium-high heat pour in enough vegetable oil to fill it up to ¾ inch. Heat the oil to 350°F. Arrange a cooling rack on top of a paper towel-lined sheet tray.
  6. Using a fork, lightly pierce the tortillas a few times. Fry the tortillas in two batches, taking care not to overcrowd the pan, for 15 to 20 seconds on each side or until they’re a light golden brown. Use a spider or slotted spoon to transfer to the cooling rack. Season with kosher salt.
  7. Heat a grill or grill pan on medium-high heat. Season the fish with salt and pepper and both sides before drizzling a little oil on both sides. Alternatively, you can grease the grill or grill pan after it is heated. Cook for 3 to 4 minutes until there are golden brown grill marks before flipping; cook for an additional 3 to 4 minutes, depending on the thickness of the filets.
  8. Use a fork to flake the fish before dividing it amongst the 4 tostadas. Top with the slaw and salsa. Serve immediately.