Recipe: Grilled Mahi Mahi tostadas

Makes 4 servings

The advertiser paid a fee to promote this sponsored article and may have influenced or authored the content. The views expressed in this article are those of the advertiser and do not necessarily reflect those of this site or affiliated companies.

H-E-B is celebrating the authentic flavors and recipes of Mexico and Tex Mex cuisine and invites you to explore delicioso in your cocina, Sept. 11‑24 at your neighborhood H‑E‑B store.


  • 8 Oz Mahi Mahi Taco Chunks, thawed
  • 1 Tbsp Mi Tienda All Purpose Seasoning
  • 14 1/2 Oz refried charro beans
  • 4 Mi Tienda Rojas Red Corn Tostadas
  • 1 1/2 cup(s) shredded lettuce
  • 1/4 cup(s) H‑E‑B Fresh Mild Pico de Gallo
  • 1 medium avocado, medium diced
  • 1/4 cup(s) H‑E‑B Queso Fresco, crumbled
  • 1 medium lime, quartered


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

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

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

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

5. To assemble, spread 2 tablespoons of refried beans on each tostada. Add shredded lettuce and top with 3 to 4 pieces of fish.

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

[Related: How to grill vegetables and fruits from Chef Scott, Recipe: Garlicky butternut squash and ground turkey, Recipe: 20-minute air fryer green chili chicken bake, Jalapeño dog with crispy BBQ onions}

Drink pairing

Pair tostadas with one of H-E-B’s favorites, Rancho La Gloria Reserva Margarita Wine Cocktail which is now available in Paloma and Pineapple Jalapeno flavors.

Get nutritional information from the recipe and add ingredients to your H-E-B shopping list here.