Mahi-Mahi Tostada

Updated: May 26, 2020


4 (6-ounce) Mahi-Mahi fillets

½ cup fresh cilantro, finely chopped (divided)

2 tablespoons hot pepper sauce

1 tablespoon fresh lime juice

4 tablespoons vegetable oil (divided)

4 corn tortillas

2 cups shredded lettuce

Fresh salsa, as needed

Sea salt and fresh ground pepper, to taste


Mix 1/2 of the cilantro, pepper sauce, 2 tablespoons oil, lime juice, and salt and pepper in a large bowl. Add fillets to marinade. Cover and chill for 1 hour. Remove fillets from marinade. Preheat the grill to medium-high heat. Grill fillets 4 to 5 minutes per side until the center of fish is done. Transfer fillets to a platter and keep warm. Place 2 tablespoons oil in a large heavy saucepan over medium-high heat. Add tortillas, one at a time, pushing down gently into the pan with tongs. Cook 1 minute until browned on one side; turn and cook 1 minute longer until browned and crisp. Drain on paper towels. Place fillet on shredded lettuce in center of tortilla; top with fresh salsa and remaining cilantro.

See our Fresh Catch Recipes page for all Treasure Coast seasonal fish recipes.

Recipe Courtesy of Fresh from Florida

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