Nutrition Facts

Serving Size 283 g

(Approx. 4 Servings)

Amount Per Serving

Calories	360	Calories From Fat	150

% Daily Value*

Total Fat 17 g	26%

Saturated Fat 4.5 g	23%

Trans Fat 0.0 g

Cholesterol 55 mg	18%

Sodium 1770 mg	74%

Total Carbohydrate 31 g	10%

Dietary Fiber 13 g	52%

Sugars 2 g

Protein	21 g

Vitamin A 10%	•	Iron 15%

Vitamin C 20%	•	Calcium 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Mahi Mahi Tostadas

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

8 Oz frozen Mahi Mahi, thawed

1 Tbsp Mi Tienda All Purpose Seasoning

14 1/2 Oz refried charro beans

4 red corn tostadas

1 1/2 cup(s) shredded lettuce

1/4 cup(s) pico de gallo

1 medium large avocado, medium diced

1/4 cup(s) queso fresco, crumbled

1 medium lime, quartered

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Instructions

Heat a charcoal or gas grill to medium-high. Spray non-stick spray on mahi mahi and sprinkle with seasoning. Set aside.

In a small pan, warm refried beans over medium heat, stirring occasionally.

Lay fish on grill and cook 2 minutes per side (add 30 seconds a side for very thick pieces).

While fish cooks, place tostadas on grill for 10 to 15 seconds per side until warmed and slightly charred.

To assemble, break fish into bite-sized chunks and spread 2 tablespoons of refried beans on each tostada. Add shredded lettuce and top with 3 to 4 pieces of fish.

Garnish with pico de Gallo, diced avocado, quest fresco, and a squeeze of lime.