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Recipe Summary

total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

278 calories; fat 14g; cholesterol 67mg; saturated fat 5g; carbohydrates 17g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 25g; vitamin a 291.5IU; vitamin c 14.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 4.5mg; vitamin b6 0.2mg; folate 44.4mcg; vitamin b12 1.7mcg; sodium 303mg; potassium 453mg; calcium 70.7mg; iron 1.1mg.
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