Fish Tostadas with Chili-Lime Cream

19 Jan

  • 1 lb.  fresh tilapia or cod fillets
  • 1/2 tsp.  chili powder
  • 1 lime, halved
  • 1/2 cup  sour cream
  • 1/2 tsp.  garlic powder
  • 8 6-inch  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)

1. 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.

2. 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.

Better Homes & Gardens

I’ve been making this recipe at least once a month for nearly two years.  It takes no more than 15-20 minutes start to finish.  It’s incredibly flexible – you can spice up the sauce, make it a taco instead, sub in different kinds of fish (although I recommend sticking with a mild white variety), use different toppings.  The possibilities are literally endless, but this is a good starting point.   I strongly recommend this for those of you who love fish but are entertaining others who are weary of “fishy” flavors.  It demonstrates the wide variety of potential uses of fish while not overpowering its flavor.  I recommend serving with my Spanish Rice recipe.


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