White Fish Tostadas

Ingredients

• 4 Frescados Corn Tortillas
• 2 tsp. Avocado Oil
• 1 tsp. Lime Juice
• 1 tsp. Chili Powder
• Kosher or Sea Salt to taste
• 10 oz. White Fish such as cod, mahi mahi, or tilapia
• 2 tsp. Avocado Oil
• 1/2 tsp. Paprika
• 1/2 tsp. Garlic Powder
• 1/4 tsp. Cumin
• 1/4 tsp. Chili Powder
• 1 medium Avocado thinly sliced
• 1 cup thinly sliced Red Cabbage
• 1 cup thinly sliced Leafy Greens such as green leaf lettuce or romaine
• 1/3 cup chopped Green Onion
• 1/4 cup finely chopped Cilantro
• For the Cilantro Sour Cream Sauce:
  1. Whisk all Cilantro Sour Cream sauce ingredients in a bowl to combine. Cover and refrigerate until ready to use.
  For the Baked Tostada Shells: 1. Preheat the oven to 350 F. Prepare a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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: 1. Stir all seasonings together in a small bowl. Divide the seasonings over all sides of the fish filets. Set aside.
  2. 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: 1. 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.)
  2. 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!
  Tip: If you’d like, you can make these tostadas with flour tortillas instead of corn tortillas for a softer texture and slightly different flavor.