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
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Put the oven-safe nonstick skillet in the oven and preheat oven to 425 degrees.
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Combine the paprika, brown sugar, oregano, garlic powder, cumin, cayenne pepper, and salt.
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Rub the fish with a little oil, then sprinkle with the spice mix.
Chili and Lime Sauce
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Combine the reserved lime juice, sour cream, garlic powder, and remaining chili powder; set aside.
Time to Cook!
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Heat shells or tortillas in foil on lowest rack of oven.
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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.
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Break fish in chunks and layer on top of hot tortillas.
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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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