Directions

1. 1

   In a small bowl, combine the thawed peas, corn kernels, chopped red onion, lime juice, and cilantro. Season with a pinch of salt and black pepper to taste. Set the pea and corn salsa aside.

2. 2

   Pat the tilapia fillets dry with paper towels. Season both sides evenly with the blackening seasoning, then lightly sprinkle with kosher salt and black pepper.

3. 3

   Heat a cast-iron or heavy-bottomed skillet over medium-high heat for 2-3 minutes until very hot. Carefully place the seasoned tilapia fillets in the dry skillet, without any oil. Cook for 3-4 minutes per side until the fish reaches an internal temperature of 145°F and the spice crust is deeply darkened. Remove from heat.

4. 4

   While the fish cooks, lightly char the corn tortillas directly over a gas flame or in a dry skillet over medium-high heat for about 30 seconds per side until they are warm and slightly crispy. If charring is not possible, simply warm them in the skillet. Alternatively, you can set aside and assemble when ready to serve.

5. 5

   Halve the avocado lengthwise, remove the pit, and scoop the flesh into a small bowl. Lightly mash with a fork, then season with a small pinch of salt and black pepper.

6. 6

   To assemble each tostada, place one warm tortilla on a plate. Spread a thin layer of mashed avocado on the tortilla, then top with one flaked or whole tilapia fillet. Spoon the pea and corn salsa over the fish. Repeat with the remaining tortillas and toppings. Serve immediately.