Chili-Lime Cream Fish Tostadas
A delicious alternative to high-calorie fish tostadas.
A delicious alternative to high-calorie fish tostadas.
- 1 pound fresh tilapia or cod fillets
- 1 teaspoon cooking oil
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon brown sugar
- 1 teaspoon dried oregano
- 3/4 teaspoons garlic powder
- 3/4 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoon salt
- 4 tortillas (use approx. 6", corn or flour)
- 1/2 teaspoon chili powder
- 2 teaspoons lime juice
- 1/2 cup sour cream (plain greek yogurt (optional))
- 1/2 teaspoon garlic powder
- 2 shredded cabbage mix
- 1 avocado (halved, seeded, peeled, and sliced (optional))
- 1 cup cherry tomatoes (quartered (optional))
- 1/2 lime (cut into wedges)
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.
Combine the reserved lime juice, sour cream, garlic powder, and remaining chili powder; set aside.
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