30 Minutes or Less

Blackened Fish Tostadas with Watermelon Salsa

Print Recipe

Serves: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients for Salsa

2 cups seedless watermelon, cut into 1/2-inch cubes

1/4 cup chopped red onion

2 tablespoons fresh lime juice

1/4 cup minced fresh cilantro

Ingredients for Fish

4 tablespoons blackening spice blend

4 (5-ounce) tilapia fillets (or sole, cod, catfish, halibut or flounder)

2 tablespoons canola oil

Ingredients for Tostadas

2 cups shredded cabbage

2 medium tomatoes, chopped (approximately 3/4 cup)

2 ripe avocadoes, pitted, peeled and cubed

8 corn tostadas

1/2 cup crumbled feta cheese


01For the salsa, in a large bowl, gently toss the watermelon, red onion, lime juice and cilantro. Cover with plastic wrap and refrigerate until serving, up to 1 hour.
02 For the fish, sprinkle 1 tablespoon of the blackening spice evenly on both sides of each fillet. In a large, nonstick skillet over medium-high heat, heat the oil. Add 2 fillets and cook approximately 3 minutes on each side until cooked through. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.
03For the tostadas, divide the cabbage, tomatoes, and avocados among the 8 tostadas. Top each tostada with half a fish fillet and about 1/4 cup watermelon salsa. Sprinkle each tostada with 1 tablespoon of feta cheese. Serve immediately.

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