Saturday, March 27, 2010
Fish Tostadas with Chili-Lime Cream
These are definitely going to be a normal dish from now on! I was amazed at the taste combination and can't wait to make them again, even the kids asked for seconds! Do not be put off by the fact that these are fish, they are really fantastic!
1 lb. fresh tilapia or cod fillets
1/2 tsp. chili powder
1 lime, halved
1/2 cup sour cream
1/2 tsp. garlic powder
8 6-inch tostada shells
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)
Bottled hot pepper sauce (optional)
1. Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt. 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 in wedges for serving.
2. 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 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce. Serves 4.
Servings Per Recipe 4 servings Calories 278, Total Fat (g) 14, Saturated Fat (g) 5, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 67, Sodium (mg) 303, Carbohydrate (g) 17, Total Sugar (g) 2, Fiber (g) 2, Protein (g) 25, Vitamin C (DV%) 25, Calcium (DV%) 7, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet