Blackened ahi tuna, avocado corn salsa, cabbage, and smoky crema on a crisp corn tortilla.
This is a light, tasty meal with lots of fresh ingredients, including some beautiful ahi tuna that I got from a local fisherman.
I realize that you may not have access to ahi straight out of the ocean, but that shouldn’t discourage you from trying this recipe. As long as your fish is fresh, it will be delicious. If ahi is unavailable in your area, substitute any firm flesh fish, Mahi, cod, or even salmon would be good.
I like to use block cut ahi. It has a nice presentation, slices into generous bite-size pieces, and allows the fish to be well seasoned. Thinner fillets also work well. But if you have a large chunk of fish, I suggest cutting it into smaller pieces.
The tostada shells can be purchased already fried. To make your own: Fill a skillet, large enough to fit the tortilla flat, with 1/2-1 inch of oil, and heat to 350 degrees. When the oil is hot, add the tortilla. Allow it to cook for 1 minute then, flip. The tortilla will puff in the middle and need to be pushed down for even frying. Flip 2-3 times for even cooking. Cook until browned and crisp. Drain off excess oil and season with salt. Repeat this process until all the tortillas are cooked. Cool them completely before using.
Blackened Ahi Tostada
Ingredients
Blackened Ahi
- 3- 5 ounce ahi tuna fillets/blocks (15 ounces total)
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp oregano dried
- 1/4 tsp thyme dried
- 1/4 tsp sage rubbed
- 1/4 tsp pepper
- 1/2 tsp salt
- 1 tbsp oil
Avocado Corn Salsa
- 1 cup corn
- 1 tsp oil
- 1 cup avocado diced
- 1/4 cup shallot minced
- 1 1/2 tbsp cilantro chopped
- 1 1/2 tbsp jalapeno minced
- 2 tsp lime juice
- 1/4 tsp pepper
- 1/2 tsp salt
Crema
- 1/4 cup crema or sour cream
- 1/2 tsp lime juice
- 3/4 tsp smoked paprika
- 1 pinch salt
Tostada
- 1 cup cabbage shredded
- 6 corn tortillas fried
- 6-8 lime wedges
- cilantro leaves as needed
- jalapeno slices as needed
Instructions
Blackened Ahi
- Mix the dry ingredients together and place in a container large enough to fi1 1 filet of ahi. Press each side of the ahi filet in the mixture. Repeat until all 3 filets are coated. Heat a large skillet with oil over medium-high heat. When the oil starts to shimmer add the ahi filets. Sear each side of the ahi until browned. Remove from the pan and allow to rest for 2-5 minutes. Slice into 1/4-inch slices.
Avocado Corn Salsa
- Heat a medium skillet with oil over medium heat. Add the corn and cook until soft. Remove from the pan and allow to cool. After the corn has cooled mix it with the remaining ingredients. Refrigerate until ready to use.
Crema
- Mix all ingredients and refrigerate until ready to use.
Tostada
- Sprinkle some shredded cabbage on each of the tortilla shells. Spoon the salsa over the cabbage and top with sliced ahi. Drizzle the tostadas with crema and garnish with cilantro and jalapeno slices. Serve immediately with lime wedges.
