Fish Tostadas with Chili Lime Cream
Recipe from
Better Homes and Gardens
A perfect appetizer recipe that costs just over $2 per serving. The combination of sour cream, chili lime cream and tilapia is ready in under 30 minutes.
Ingredients
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1 lb.fresh tilapia or cod filletssee savings
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1/2 tsp.chili powdersee savings
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1lime, halvedsee savings
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1/2 cupsour creamsee savings
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1/2 tsp.garlic powdersee savings
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8 6-inchtostada shellssee savings
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2 cupsshredded cabbage mixsee savings
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1avocado, halved, seeded, peeled, and sliced (optional)see savings
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1 cupcherry tomatoes, quartered (optional)see savings
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Bottled hot pepper sauce (optional)see savings
Directions
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 information
Per serving: Calories 278, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 67 mg, Sodium 303 mg, Carbohydrate 17 g, Total Sugar 2 g, Fiber 2 g, Protein 25 g. Daily Values: Vitamin C 25%, Calcium 7%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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