Fish Tostadas with Chili Lime Cream | Midwest Living

Fish Tostadas with Chili Lime Cream

Fish Tostadas with Chili Lime Cream

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  • Makes: 4 servings
  • Start to Finish 20 mins

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$2.08 per serving


  • 1 pound fresh tilapia or cod fillets
  • 1/2 teaspoon chili powder
  • 1 lime, halved
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 8 6 - inches 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.

Nutrition Facts

(Fish Tostadas with Chili Lime Cream)

Servings Per Recipe 4, fiber (g) 2, Cobalamin (Vit. B12) (µg) 2, sugar (g) 2, sodium (mg) 303, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 44, pro. (g) 25, vit. A (IU) 292, iron (mg) 1, carb. (g) 17, vit. C (mg) 15, Potassium (mg) 453, cal. (kcal) 278, calcium (mg) 71, sat. fat (g) 5, Fat, total (g) 14, Thiamin (mg) 0, chol. (mg) 67, Riboflavin (mg) 0, Niacin (mg) 5

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