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Blackened Ahi Tostada

Course Appetizer, Dinner, Main Course
Total Time 1 hour
Servings 6

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.