10oz.White Fish such as cod, mahi mahi, or tilapia
2tsp.Avocado Oil
1/2tsp.Paprika
1/2tsp.Garlic Powder
1/4tsp.Cumin
1/4tsp.Chili Powder
pinchKosher or Sea Saltto taste
For the Toppings:
1medium Avocadothinly sliced
1cupthinly sliced Red Cabbage
1cupthinly sliced Leafy Greenssuch as green leaf lettuce or romaine
1/3cupchopped Green Onion
1/4cupfinely chopped Cilantro
Cilantro Sour Cream Saucerecipe in notes!
Instructions
For the Cilantro Sour Cream Sauce:
Whisk all Cilantro Sour Cream sauce ingredients in a bowl to combine. Cover and refrigerate until ready to use.
For the Baked Tostada Shells:
Preheat the oven to 350 F. Prepare a rimmed baking sheet with parchment paper.
Combine avocado oil and lime juice in a small bowl. Use a pastry brush (or the back of a spoon) to paint both sides of each tortilla with the oil/lime juice mixture.
Sprinkle both sides of each tortilla with a pinch of chili powder. Place on the prepared baking sheet and bake for 10 minutes. Flip tortillas over, and bake for an additional 6-8 minutes until golden brown and crunchy. Sprinkle with a small pinch of salt as soon as they're done baking.
For the Flaky White Fish:
Stir all seasonings together in a small bowl. Divide the seasonings over all sides of the fish filets. Set aside.
Heat avocado oil in a non-stick pan over medium heat. Cook fish for 3-4 minutes per side until browned and cooked through. Transfer to a plate or bowl and rest for 2 minutes. Flake the fish apart after it rests.
To Build the Tostadas:
Remove the tough skin and seed from the avocado. Thinly slice the avocado flesh, and divide it over each tortilla. (Alternatively, mash the avocado* and spread it over each tortilla.)
Divide the flaked fish over the tortillas, followed by the toppings. Drizzle with cilantro sour cream sauce** and serve immediately!
Notes
For Cilantro Sour Cream Sauce, whisk all of the following ingredients together until smooth and creamy:
1/4 cup sour cream
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. cumin
1/8 tsp. ancho chili powder (or regular chili powder)
1/2 tsp. hot sauce
1 tsp. fresh lime juice
1 1/2 tbsp. milk
1 tbsp. finely chopped cilantro
pinch of salt
*For Mashed Avocado: Spoon the avocado flesh into a bowl. Sprinkle in 1/2 tsp. garlic powder, a pinch of salt, and the juice from half of a lime. Mash the avocado until creamy.**If you prefer the toppings to stick together in a creamy "slaw", toss the cabbage, greens, green onion, and cilantro with the sauce first, then divide over the tostadas!