Gluten Free Fish Tostadas with Chili Lime Cream

I'm on a lime kick these days.

I just can't get enough of the refreshing summer-y taste.

Love it.

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.  

Also try:

Gluten Free Fish Tacos

or 

Gluten Free Fish Tacos with Avocado Sauce