Fish Tostadas

Ingredients

3 fish steaks, either ahi tuna or swordfish

3 corn tostadas

2 avocados

1 cup pico de gallo (whole foods)

1/2 cup sour cream

2 tablespoonsful primal kitchen cilantro lime dressing

1/4 cup hot pepper jelly

1 lime, cut into wedges

PB Fish Shop seasoning

1 can refried beans

1 bag trader joe’s street corn/elote mix

Directions

Preheat the grill to medium-high and the toaster oven to 350 convection. Cut the avocados in half and slice thinly. Mix the sour cream and salad dressing, stir until homogeneous.

Place the tostadas in the toaster oven to warm. Liquefy the hot pepper jelly by microwaving in 30 second increments, stirring in between until runny. Season the fish steaks on all sides generously with the PB Fish Shop seasoning.

Prepare the corn and warm the refried beans on the stovetop.

Grill the fish steaks for 5-10 min for swordfish, 2-5 min on flattop for tuna.

Remove the tostadas from the oven and spread the avocado slices on them. Place the fish on top of the avocado, then top the fish with a spoonful of cilantro lime sour cream and a generous amount of pico de gallo. Spoon hot pepper jelly over the pico and fish.