Mahi Tostados with Smoked Poblano Guacamole

Ah, Cinco de Mayo…the holiday where people drink beers and eat lots of guacamole. This great holiday is a celebration of Mexican heritage and pride, bringing with it some traditions of food and drinks. Whether you’re going out to celebrate, or having company, Life and Thymez has you covered for the yummiest of Cinco de Mayo recipes! First up (in a series of several over the next few days) comes from one of my favorite hotels, The Ritz-Carlton South Beach. Here, Chef Andres Meraz (from Mexico) uses his grandfather’s 80-year-old recipes as inspiration for the luxury hotel’s menu.


Smoked Mahi Tostados with Smoked Poblano Guacamole
Prep time
Cook time
Total time
Smoked Mahi Tostadas
  • 2 corn tostadas
  • 6oz fresh Mahi
  • 1 cup shaved Romaine lettuce
  • ¼ cup guacamole (recipe below)
  • ¼ pico de gallo
  • 3 avocados
  • 1 diced tomato
  • ½ diced red onion
  • 1 bunch cilantro
  • 1 minced fresh jalapeño
  • Juice from 3 limes and 3 lemons
  • 1 whole smoked poblano pepper
  • Salt and pepper to taste
Smoked Mahi Tostadas
  1. Grill the mahi and rough chop it once cooked
  2. Spread guacamole over tostada
  3. Place mahi over the guac, add the romaine and finally the pico de gallo
  1. Combine all ingredients in a bowl, mashing avocado gently.
  2. Serve with chips, veggies, or fresh tortillas