A delicious alternative to high-calorie fish tostadas.
Chili-Lime Cream Fish Tostadas
Description
A delicious alternative to high-calorie fish tostadas.
Ingredients
Basics
Chili and Lime Sauce
Accompaniments
Instructions
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.
Note
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
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