Crunchy fish tostadas

Crunchy fish tostadas

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by Jennifer Brule

WCNC.com

Posted on January 7, 2014 at 1:29 PM

20 Minute Crunchy Fish Tostadas with Cabbage Slaw & Spicy Lime Cream
 
2 cups thinly shredded Savoy cabbage
4 green onions chopped, use the entire onion
1/3 cup rice vinegar
1 tablespoon brown sugar
¼ teaspoon kosher salt
 
1 pound fresh tilapia or salmon fillet
 
Seasoning Mix
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon cumin powder
¼ teaspoon kosher salt
 
Spicy Lime Cream
½ cup sour cream
2 tablespoons fresh limejuice
2 tablespoons cilantro leaves
4-6 pickled jalapeno slices
 
8 tostadas
1 avocado, diced
1 cup cherry tomatoes, quartered
 
 Whisk vinegar, sugar and salt together. Toss with cabbage and green onions, set aside at room temp.
 
Preheat broiler. Sprinkle fish evenly with seasoning mix.
 
Whisk everything together for lime cream, set aside in the fridge.
 
Broil fish, 4” from heat source for about 6 minutes, until juices run clear.
Flake into chunks.
 
Serve tostadas: Layer fish, cabbage, avocado and tomato chunks, then drizzle with spicy lime cream. Serves 4.

 

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