Prep Time:
Yield:
Category: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:
- Mix all ingredients in a bowl, combine well, and refrigerate until ready to use.
Prepare the Fish:
- 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.
- 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:
- 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:
- 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.