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Fish Tostadas with Chili Lime Cream

Makes: 4 servings
Start to Finish 20 mins
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 (g) 44,
  • Cobalamin (Vit. B12) (g) 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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