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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


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



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


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.