Fish Tostadas with Chili-Lime Cream
Cook's notes: This is a healthy dinner recipe served southwest style though my husband neglected to read this tagline. He was quite generous with the chili-lime cream when really a dollop will do. No need to overpower the fish taste. Using corn tortillas enhanced the flavor.
Make the chili-lime cream early in day for flavors to meld. Recipe serves 4.
Recipe inspiration from Midwest Living and BHG.
- 1 lb. fresh tilapia
- 1/4 tsp. paprika or smoked paprika
- 2 lemon slices
- dash of salt
- 1 tsp. butter
- 1 lime halved
- 1/4 tsp. garlic powder
- 1/2 cup lite sour cream or Greek yogurt
- 1/4 tsp. chili or chipotle powder
- 8- 6 inch corn tostada shells
- 1 cup shredded coleslaw mix or cabbage
- 1/3 cup each diced cherry tomatoes, green pepper and red onions
- 1 avocado, halved, pitted and sliced
- Chili-Lime Dressing-mix sour cream or yogurt with chili or chipotle powder, garlic powder and 2 teaspoons of juice from half of the lime. Cover and refrigerate several hours.
- Preheat oven to 375 degrees. Grease a baking pan and lay fish on bottom of pan. Sprinkle paprika on fish, dot with butter and dash of salt. Lay lemon slices on top of fish. Cover with foil and bake 20 minutes or until fish flakes with a fork. Break into chunks.
- Mix coleslaw, tomatoes, green pepper and onions.
- Serve tostadas with cabbage mixture, avocado slices, chili-lime cream and a lime slice from other half of the lime.