Contents of your meal kit
fish fillets
cilantro vinaigrette base
cabbage
avocado
tortillas
corn
tomato
onion & cilantro mix
feta
hot sauce
Cookware needed: outdoor grill (see notes), salad bowl, (2) mixing bowls, foil
Finishing steps:
- Preheat oven to 350. Preheat grill to med-high.
- Pour HALF of the vinaigrette base into the bottom of a salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Add the cabbage, season with salt & pepper, toss and set aside.
- Slice avocado lengthwise, remove pit, and scoop flesh into a mixing bowl. Drizzle with remaining cilantro vinaigrette base, sprinkle with salt & pepper, and mix with a fork to desired texture. Set aside.
- Rub tortillas with a little olive oil. Place directly on rack in oven, bake 10-15 minutes or until crisp.
- Rub corn and fish with a little oil and season with salt & pepper. Grill corn 5-6 minutes, turning occasionally, or until lightly charred. At the same time, place fish on a sheet of foil and grill until cooked through (see notes). Closing the lid will speed up the cooking process, just check frequently to avoid flare-ups.
- Once corn is cool enough to handle, slice the kernels off the cob and place in a bowl. Cut the tomato into small pieces and add to bowl along with onion & cilantro mix. Stir to combine and season with salt & pepper to taste.
- Everyone can assemble their own tostadas in whatever way they like. We started with the tostada shell and piled on cabbage slaw, guacamole and fish. We finished each with a spoonful of corn salsa, some crumbled feta and a drizzle of hot sauce.
Notes:
- A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.
- If fish filets have skin on them, cook skin-side down. When you remove the fish, slide spatula between fish and skin. The skin should stick to the foil.