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Fish Tostadas with Chili Lime Cream Recipe


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     Fish Tostadas with Chili Lime Cream

Category   Entrees - Maindishes
Sub Category   Gluten-Free

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 (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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