For this week's I Heart Cooking Club's potluck, I turned to formerly featured chef Rick Bayless for a fresh tasting appetizer that couldn't be simpler to make. It starts with one of his easy salsas of tomatoes, serrano chiles, onion (I used spring onions) and cilantro.
Toss this with grilled mahimahi, avocado and fresh lime juice, and spoon it into "tostada" shells - or baked whole wheat tortilla triangles - and you have a light and delicious starter to any meal.
The recipe for Tangy Grilled Fish Tostadas is from Rick Bayless's Mexican Kitchen.
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