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Ingredients

• 1 pound fresh skinless red snapper, tilapia or sole fillets, about-1/2 inch thick
• 1 tablespoon cooking oil
• 1 teaspoon ancho chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon each salt and freshly ground black pepper
• 1/2 cup dairy sour cream
• 1 teaspoon chipotle chile pepper in adobo sauce, finely chopped
• 6 6 inches tostada shells or corn tortillas
• 2 cups shredded romaine lettuce or packaged shredded cabbage with carrot (coleslaw mix)
• 1 ripe avocado, halved, seeded, peeled, and cut into thin slices (optional)
• 1 cup refrigerated fresh salsa
• 1 lime, cut into wedges
• Snipped cilantro (optional)

Description

Better Homes And Garden