Fish Tostadas with Chili Lime Cream


1 pound fresh tilapia or cod fillets

1/2 teaspoon chili powder

1 lime, halved

1/2 cup sour cream

1/2 teaspoon garlic powder

8-6 inches tostada shells

2 cups shredded cabbage mix

1 avocado, halved, seeded, peeled, and sliced (optional)

1 cup cherry tomatoes, quartered (optional)

Bottled hot pepper sauce (optional)


Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.

Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.

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