Go fishing for some healthy and tasty Fish Tostadas with Chili Lime Sauce. The toppings are full of flavor, and with Chēbē underneath, it’s gluten and grain free.
Recipe adapted from BHG
- 1 package (7.5 oz) Chebe All Purpose or Original mix
- 2 large eggs
- 2 Tbsp oil
- 1/4 cup (1 oz) shredded Parmesan cheese, optional
- 4 Tbsp milk or milk substitute
- 1 lb fresh/thawed cod or tilapia filets
- 1 tsp chili powder
- Sea salt to taste
- 1 lime
- ½ tsp garlic powder
- ½ cup plain yogurt
- 2 cups shredded cabbage
- 1 avocado sliced into thin wedges, 2 if small
- 6-7 cherry tomatoes quartered
- Hot sauce to taste
Preheat the oven to 375F. Prepare the Chebe dough according to package instructions; using ¼ Cup (1 oz) shredded cheese. Knead until the dough is smooth and then separate into 5 pieces (about 3 oz. each).
Flatten each piece into a 6” round (tostada) and place them on an ungreased baking tray. Brush with oil. Bake for 15 minutes. Remove from oven.
Preheat the broiler. Season the fish with half of the chili powder and salt.
Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork.
While the fish is broiling, place the baked tostadas on a lower rack of the oven to keep them warm.
Place the yogurt in a bowl and add juice from half of the lime, the remaining chili powder, and the garlic powder.
Top each tostada with pieces of fish, cabbage, yogurt sauce, avocado, tomatoes and hot sauce.
Adapted from BHG
This recipe works great with Chēbē All-Purpose and Original Bread Mix, but you may also try it with this Chēbē mix:
“Absolutely love all the Chebe products! It’s the best of all gluten free bread mixes and super easy to make!” – Sarah Hobart