YIELD: 12 servings
6 garlic cloves, minced
6 chipotle chilies in adobo, seeded and chopped
1½ tsps. adobo sauce
2 lemons, juiced
1½ tsps. cumin
24 oz. yogurt, strained
6 ripe mangos, diced (about 4½ cups)
1½ cups thinly sliced scallions (white and light green parts only)
1 cup fresh cilantro leaves, chopped
3 Tbsps. fresh orange juice
3 ripe avocados, diced
3 Tbsps. chili powder
Coarse salt and freshly ground black pepper, to taste
Olive oil, as needed
3 lbs. mahi mahi or other firm white fish, 1½" thick
12 tostada shells
3 cups shredded lettuce
lemon wedges, optional for garnish
1. Combine garlic, chilies, adobo sauce, lemon juice and cumin in a food processor to form a smooth paste. Add yogurt and pulse until thoroughly combined. Season with salt and pepper; set aside.
2. Combine mango, scallions, cilantro, orange juice and salt and pepper to taste. Just before service, fold in avocado.
3. Stir together chili powder, salt and pepper. Brush fish with olive oil and coat with spice mixture. Let stand for 15 minutes.
4. Cook fish on a hot grill, turning once, 3 minutes per side for medium rare. Remove from heat and slice into pieces. Keep warm.
5. Per serving: Spread tostada with yogurt mixture, sprinkle with ¼ cup lettuce, arrange fish on lettuce, and top with ¼ cup mango salsa. Serve with lemon wedge, if desired.
Photo and recipe: National Mango Board