Print
Grilled Fish Tostadas with Cilantro-Lime Crema

Grilled Fish Tostadas with Cilantro-Lime Crema

  • Author: Tiffany La Forge
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: tacos, seafood

Description

Delicious and easy grilled fresh fish tostadas made a little healthier, thanks to oven-baked taco shells and grilled tilapia.


Scale

Ingredients

For the Fish:

  • 4 tilapia fillets (1.25 pounds)
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • Pepper
  • Olive oil

For the Cilantro-Lime Crema:

  • 1/2 cup sour cream
  • 3 tablespoons mayo
  • 1/4 cup chopped cilantro
  • 2 limes, juiced
  • 1 lime, zested
  • Sea salt and pepper, to taste
  • 1/4 teaspoon garlic powder

To Assemble:

  • 8 corn tortillas
  • Avocado
  • Shredded cabbage
  • Lime
  • La Victoria Roasted Pepper Salsa
  • Cilantro

Instructions

Make the Crema:

  1. Mix all ingredients in a bowl, combine well, and refrigerate until ready to use.

Prepare the Fish:

  1. Combine the cumic, paprika, garlic powder, chili powder, sea salt, and pepper in a bowl and mix well. Season the tilapia fillets evenly with the spice mixture on both sides.
  2. Heat the grill or a well-oiled grill pan. Spray each piece of tilapia with olive oil and grill over medium heat until cooked through and easily flaked with a fork, about 3-4 minutes per side.

Make the Tostadas:

  1. Preheat the oven to 400 degrees. Brush each corn tortilla with olive oil and place on a foiled baking sheet. Heat tortillas until crispy and golden brown, turning once halfway through baking, about 8-10 minutes.

Assemble Tostadas:

  1. Flake the fish with a fork. Pile the fish on top of each tostada. Drizzle with the crema and then top with shredded cabbage, salsa, sliced avocado, fresh cilantro, and serve with slices of lime.
780 Shares
Pin
Share
Tweet
Yum
Email
Flip