Fish Tostadas with Chili Lime Cream

Ingredients

• Tilapia

  Fish, raw

  1 lb or 454g

• Chili powder

  Spices

  ½ tsp or 1g

• Limes

  Raw

  1 fruit or 67g

• Sour cream

  Cultured

  ½ cup or 115g

• Garlic powder

  Spices

  ½ tsp or 2g

• Tostada shells

  Corn

  8 piece or 98g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Pepper

  Spices, black

  1 dash or 0.1g

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.
3. Recipe by: Better Homes and Gardens (source: https://www.bhg.com/recipe/seafood/fish-tostadas-with-chili-lime-cream/)