Grilled Fish Tostadas [Video]

1 lb swordfish

1 tbsp smoked paprika

1 tbsp ground cumin

salt and pepper

1 package crispy tostada shells

Guacamole:

2 avocados

juice of 1/2 grilled lime

1 tbsp extra virgin olive oil

1 red onion, cut in thick circles

salt and pepper

 For the guacamole, grill the avocados, limes and red onions for a few minutes until you get nice char marks, then dice the onion. Add the avocado flesh and next 5 ingredients to a bowl and mash with a large fork or potato masher. Check for seasoning, you may need more lime juice. Cover with plastic wrap and set aside. For the pickled radish, add the sliced radishes to the pickling liquid and set aside.

For the slaw, add the sliced cabbage and jicama to a large bowl and set aside. In another bowl, add the creme fraiche and next 6 ingredients and whisk well. Check for seasoning and adjust if necessary. The dressing should be tangy, so you may need more lime juice. Toss the dressing with the slaw right before you are ready to serve or it will get soggy.

Cut the swordfish in 1×3 inch strips and rub with veggie oil. Season with a generous pinch of the cumin, smoked paprika, salt and pepper on each side of the fish. Pre-heat your grill to medium high and cook the fish for 3 minutes both sides, then let it rest under tin foil for 2 minutes.

To plate, spread some guacamole on the crispy tostada and add some jicama slaw. Place 1 or 2 pieces of fish on top with some pickled radishes. Garnish with lime zest and/or chopped mint. Enjoy!