Chili-Lime Cream Fish Tostadas
A delicious alternative to high-calorie fish tostadas.
- 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
- 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
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.
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