For cream:
3 cloves of garlic, finely minced
2 chipotle chilies en adobo, seeded and chopped
½ tsp adobo sauce from can of chipotle chilies
2 lemons, divided
½ tsp cumin powder
8 oz 2% fat strained Greek yogurt
For salsa:
2 mangos, peeled, pitted, and diced (about 1½ cup)
6 scallions, thinly sliced (white and light green parts only)
½ cup fresh cilantro leaves, chopped
1 tbsp fresh orange juice
1 ripe avocado, diced
For fish:
1 tbsp cumin powder
1 tbsp chili powder
1 lb mahi mahi (or other firm white fish, 1½” thick) at room temperature
1 tbsp olive oil, divided
Coarse salt and freshly ground black pepper to taste
Additional ingredients:
4 tostada shells
1 cup shredded lettuce
Servings: 4
1 For the cream, combine garlic, chipotle chilies, adobo sauce, juice from 1 lemon, and cumin powder in a food processor. Blend to form a smooth paste.
2 Add yogurt and pulse until thoroughly combined. Season with salt and pepper and set aside.
3 For the salsa, combine mango, scallions, cilantro, orange juice, and salt and pepper in a medium bowl. Stir well.
4 Just before serving, gently fold in avocado. In a small mixing bowl, combine cumin, chili powder, and salt and pepper.
5 For the fish, brush fish with ½ tablespoon of olive oil and coat with spice mixture. Let it stand for 15 minutes.
6 Lightly brush grill pan or cast iron skillet with remaining olive oil and heat over high flame.
7 Cook the fish, turning once, 3 minutes per side for medium rare (or 4½ minutes per side for medium). Remove from heat and slice into ½” thick pieces.
8 To assemble tostadas, arrange shredded lettuce and cubes of fish over tostada on a plate.
9 Top with 3 generous tablespoons of salsa and spoon cream liberally on top. Serve with lemon wedge.
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