Grilled Catfish Corn and Black Bean Tostadas

Tostadas are a great Mexican meal and these are packed with grilled fish, beans, corn, feta cheese and more! These are perfect for a weeknight meal and also great for entertaining!

Catfish tostada on a serving slate.

Grilling and summer is a combination that brings me so much happiness! With the warm weather, I look for any excuse to hang out on the back deck and preparing food is always my favourite. Bright fresh flavours work really well in summer and I decided to go Mexican with this recipe.

Mexican cuisine offers so much in way of options and versatility with the ability to really get creative with what is both being cooked and how it is plated. Tostadas are fun to prepare and look visually great on a plate. While tostadas are usually served with refried beans, beef, pork or chicken, I decided to use fish. These grilled fish tostadas are topped with a corn and black bean fresh salsa. The result is totally delicious!!

Corn tostada with fish, corn, black beans and more toppings.

I am a huge fan of Mexican food. The freshness of the ingredients and the bold flavours are just awesome. While fish may not be as common as chicken or beef in Mexican food, it does work really well and fish tacos or tostadas are totally amazing. Catfish is one of my favourite types of fish, and it is a perfect fish to grill.

Ingredient Notes

  • Corn tostadas these are like a hard corn taco shell, except for the fact that a tostada is flat.
  • Catfishfresh catfish fillets are amazing for these tostadas. Tilapia is also a great choice as well.
  • Black beansa can of drained beans
  • Cornboth a drained can of corn or thawed frozen corn will work very well for these tostadas
  • Red pepperany sweet pepper will work. You could also use jalapeño peppers if you want something a little spicy.
  • Green onions
  • Fresh cilantro
  • Feta cheesethis cheese works great for these tostadas. You could also use Mexican cotija cheese, grated Monterey jack or even cheddar cheese.
  • Lime juice
  • Spicesthe seasoning for the fish includes paprika, oregano, thyme, garlic powder, cayenne, black pepper and salt.
Raw fish with lots of seasoning.

I like to season the fish prior to going on the grill. Mix all the spices together in in a separate bowl. Rub with catfish with the spice mixture and make sure to season both sides liberally and work into the crevices of the fish.

Grill with cooking stones on the grate and a tray of raw fish on the shelf.

Cooking Fish On A Grilling Stone

I use grill stones almost anytime I grill fish. The stones give an even heat, that prevents burning or scorching. On top of that, fish can be flakey and fall between the grates. A grill stone keeps the fish intact and makes sure you do not lose any of it. This will be perfect for making the grilled fish tostadas!

Fish cooking on a grilling stone.

Brush the grill stones with some oil before placing the fish on them. The oil seasons the stone and prevents the fish from sticking. It works so well that I was able to slide the fish all around and it did not come close to sticking to the stone.

Fish that is finished cooking on the grill.

You can hear the fish sizzling on the stone as is creates a nice crispy sear on the bottom layer of the filet. The rest of the fish comes out tender and flakey. This method of cooking fish is actually one of my favourites.

Keep the lid closedmake sure to close the lid on the grill and leave it closed the majority of the time that the fish is on the grilling stone. This allows the fish to cook more evenly and since the fish is not flipped during grilling, it will cook the top part of the fish as well.

Grilled catfish with a digital thermometer stuck in the fish.

How Long To Grill Catfish?

As the catfish cooks, the bottom will brown and crisp up on the stone, while the top stays soft and flaky. Both parts of the fish taste amazing. I especially love the crisp parts – so good!! The fish is done when it reaches an internal temperature of 145F/63C.

Overhead picture of assembled tostada.

How To Assemble A Tostada

While the fish is cooking on the grill, you can make the corn and black bean salsa. In a separate bowl, add the black beans, corn, diced red peppers, sliced green onions, fresh minced cilantro and lime juice.

Once the fish is finished on the grill, it is time to assemble the tostada. Crumble some of the fish and place some of the chunks on the tostada. Spoon a bunch of the corn and black bean salsa on top of the fish and sprinkle some of the crumbled feta on top. If desired, you could drizzle some of this Chipotle Lime Cream Sauce on top!

Grilled fish, crumbled feta and other ingredients on a hard corn tostada.

More Great Mexican Recipes

If you like this grilled fish taco, then check out these other great recipes!

Grilled Catfish Corn and Black Bean Tostadas

5 from 1 vote
These grilled catfish tostadas are topped with a corn and black bean fresh salsa. The result is totally delicious!!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 tostadas


  • 4 fresh catfish fillets
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 can black beans , drained
  • 1 can corn , drained
  • 1 sweet red pepper , cored and diced
  • 5 green onions , thinly sliced
  • 2 limes , juiced
  • 1/4 cup fresh cilantro , minced
  • 1/2 cup feta cheese , crumbled
  • 12 tostada shells


  • In a small bowl, mix together the paprika, garlic powder, salt, oregano, thyme, black pepper and cayenne pepper. Rub the seasoning all over the catfish.
  • Heat grill to medium high heat. If using grill stones, place them on the grill grates and brush with oil.
  • In a medium size bowl, mix together the black beans, corn, red pepper, green onions, lime juice and cilantro. Keep in the fridge for later.
  • Place the fish on the grill stones or grill grate. Close lid.
  • Cook until the fish reaches an internal temperature of 145F/63C. Remove from the grill.
  • Assemble the tostadas by crumbling some of the fish and spread on a tostada shell. Spoon some of the black bean and corn mixture on top of the crumbled fish. Sprinkle some feta cheese on top. Do this with the remaining tostada shells.


Per serving:

Calories: 390kcalCarbohydrates: 14gProtein: 51gFat: 14gSaturated Fat: 4gCholesterol: 180mgSodium: 505mgFiber: 2gSugar: 1g

Nutrition Disclaimer


Catfish tostada on a serving slate.

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Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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