Fish Tostadas with Chili-Lime Cream

Fish Tostadas with Chili-Lime Cream

Not only is whitefish a lean source of protein, but it's also mild in flavor and easily complements stronger flavors like the chili powder, garlic, and lime in these tostadas. Even with our homemade chili-lime cream, this dinner recipe rings in at just 278 calories for two tostadas!

Approximately takes 20 minutes to finish

Ingredients
1   pound fresh tilapia or cod fillets1/2 teaspoon chili powder1   lime, halved1/2 cup sour cream1/2 teaspoon garlic powder8   6 inches tostada shells2   cups shredded cabbage mix1   avocado, halved, seeded, peeled, and sliced (optional)1   cup cherry tomatoes, quartered (optional)        Bottled hot pepper sauce (optional)

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 Facts

 (Fish Tostadas with Chili Lime Cream)

Per serving: 
• 278 kcal cal., 
• 14 g fat
 
• (5 g sat. fat, 
• 1 g polyunsaturated fat,
• 2 g monounsatured fat), 
• 67 mg chol., 
• 303 mg sodium, 
• 17 g carb., 
• 2 g fiber, 
• 2 g sugar, 
• 25 g pro.
• Percent Daily Values are based on a 2,000 calorie diet