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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
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.
Nutrition Facts
(Fish Tostadas with Chili Lime Cream)
- Servings Per Recipe 4,
- cal. (kcal) 278,
- Fat, total (g) 14,
- chol. (mg) 67,
- sat. fat (g) 5,
- carb. (g) 17,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 25,
- vit. A (IU) 292,
- vit. C (mg) 15,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 303,
- Potassium (mg) 453,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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