fish tostadas with chili lime cream
Ingredients:
- 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)
Directions:
- 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
Notes:
- I made guacamole with the avocados
- I also made a dressing for the slaw out of
1 tbs lemon
1 tbs white wine vinegar
2 tbs olive oil
1 clove garlic
1/4 tsp salt
1/8 tsp pepper
Nutrition Facts:
- 278 calories
- 14 g total fat
- 5 g saturated fat
- 1 g polyunsaturated fat
- 2 g monounsaturated fat
- 67 mg cholesterol
- 303 mg sodium. 453 mg potassium
- 17 g carbohydrates
- 2 g fiber
- 2 g sugar
- 25 g protein