Ingredients

• 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)

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.