8 6-inch tostada shells (corn shells for gluten free)
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced
1 cup cherry tomatoes, quartered
bottled hot pepper sauce
1. Preheat broiler. Sprinkle fish with 1/4 tsp of
the chili powder and 1/4 tsp salt.
2. for chili-lime cream, in a bowl squeeze 2tsp
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.
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 4 to 6
minutes per 1/2-inch thickness, until fish flakes
with fork. Break in chunks/
4. Serve tostadas with cabbage, chili-lime cream,
avocado, tomatoes, lime and pepper sauce.
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