Skip to main content
You have permission to edit this article.
Fish Tostadas with Chili-Lime Sauce

Fish Tostadas with Chili-Lime Sauce

1 lb. crappie

1/2 tsp. chili powder

1 lime, halved

1/2 C. sour cream

1/2 tsp. garlic powder

8 taco or tostada shells

2 C. shredded lettuce

1 avocado, halved, seeded, peeled and sliced

1 C. cherry tomatoes, quartered

Hot pepper sauce

Preheat broiler. Sprinkle fish with chili powder and salt, to taste. For the chili-lime sauce, squeeze 2 tsp. juice from half the lime into a bowl. Stir in sour cream, garlic powder and chili powder, set aside. Cut remaining lime into wedges for a garnish.

Place fish on unheated, greased broiler rack; tuck thin edges under. Place shells on baking sheet on the lowest rack. Broil fish 4 inches from heat for 4 to 6 minutes per 1/2-inch thickness until fish flakes with a fork. Break fish into chunks. Assemble the taco or tostada with remaining ingredients and enjoy.

CropWatch Weekly Update

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story

Find the equipment you're looking for

Get up-to-the-minute news sent straight to your device.


Breaking News