I'm on a lime kick these days.
I just can't get enough of the refreshing summer-y taste.
These tostadas are different with the flavored sour cream and are a good way to add cabbage into your diet.
I baked the tortillas, but you can fry them as well, or buy actual tostada shells.
Gluten Free Fish Tostadas with Chili Lime Cream
1 lb. fresh tilapia
1/2 t. chili powder
1 lime, halved
1/2 cup sour cream
1/2 t. garlic powder
8 tostada shells
2 cups shredded cabbage
1 avocado, chopped into cubes
1 Roma tomato, chopped
Preheat broiler. Sprinkle fish with 1/4 t. of the chili powder and 1/4 t. salt. For the chili-lime cream, in a bowl squeeze 2 t. juice from half of the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.
Place fish on unheated greased broiler rack. Place shells on baking sheet on the the lowest rack. Broil fish 4 inches from heat 4-6 minutes per 1/2 inch thickness, until fish flakes easily with a fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, and lime.