Fish Tostadas with Chili-Lime Cream

© Dotdash Meredith. All rights reserved. Used with permission.

This fresh and healthy meal comes together in just 20 minutes.

Prep/Cook Time: 20 Minutes, Servings: 4

Ingredients

• 1 pound fresh tilapia or cod fillets
• ½ teaspoon chili powder, divided
• ¼ teaspoon salt
• 1 lime, halved
• ½ cup sour cream
• ½ teaspoon garlic powder
• 8 6-inch corn tostada shells
• 2 cups shredded cabbage mix
• 1 avocado, sliced (optional)
• 1 cup cherry tomatoes, quartered (optional)
• Bottled hot pepper sauce (optional)

Directions

1. Preheat broiler. Sprinkle fish with 1/4 teaspoon chili powder and salt.
2. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder and remaining chili powder; set aside. Cut remaining lime half into wedges for serving.
3. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat source, 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break into chunks. Serve tostadas with lime wedges, cabbage, chili-lime cream, and, if desired avocado, tomatoes and hot pepper sauce.

Nutritional Information

Per Serving: 278 Calories, Total Fat: 14 g, Saturated Fat: 5 g, Cholesterol: 67 mg, Carbohydrates: 17 g, Fiber: 2 g, Total Sugars: 2 g, Protein: 25 g, Sodium: 303 mg, Potassium: 453 mg