The great thing about these Chile-Lime Cream Fish Tostadas is that they’re light, but filling. In our house, we try to watch the fats so it was a challenge finding a recipe that didn’t call for a lot of mayonnaise to create the cabbage slaw that many recipes call for. You can get creative each time you make them and always have a slightly different presentation.
Chili-Lime Cream Fish Tostadas
A delicious alternative to high-calorie fish tostadas.
Basics
- 1 lb fresh tilapia or cod fillets
- 1 tsp cooking oil
- 1 1/2 tsp paprika
- 1 1/2 tsp brown sugar
- 1 tsp dried oregano
- 3/4 tsp garlic powder
- 3/4 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1 1/2 tsp salt
- 4 tortillas (use approx. 6", corn or flour)
Chili and Lime Sauce
- 1/2 tsp chili powder
- 2 tsp lime juice
- 1/2 cup sour cream (plain greek yogurt (optional))
- 1/2 tsp garlic powder
Accompaniments
- 2 cups shredded cabbage mix
- 1 avocado (halved, seeded, peeled, and sliced (optional))
- 1 cup cherry tomatoes (quartered (optional))
- 1/2 lime (cut into wedges)
Prep Work
Put the oven-safe nonstick skillet in the oven and preheat oven to 425 degrees.
Combine the paprika, brown sugar, oregano, garlic powder, cumin, cayenne pepper, and salt.
Rub the fish with a little oil, then sprinkle with the spice mix.
Chili and Lime Sauce
Combine the reserved lime juice, sour cream, garlic powder, and remaining chili powder; set aside.
Time to Cook!
Heat shells or tortillas in foil on lowest rack of oven.
Carefjully remove the nonstick skillet from the oven and add the fish to the pan. Turn the fish over after about five minutes. Fish is done when it flakes with a fork.
Break fish in chunks and layer on top of hot tortillas.
Serve with cabbage mix, chili-lime cream, avocado, tomatoes, lime, and pepper sauce.
By using tortillas instead of a fried tostada shell, you’ll cut out a lot of fat and calories. You can serve these tostadas with your favorite accompaniments. Substitute for the avocado, tomatoes, and pepper sauce to meet your needs.
Original recipe from bhg.com
