Ingredients
- 8 oz. 8 oz. regular or light cream cheese, softened
- 1/2 cup 1/2 cup mayonnaise
- 3/4 cup 3/4 cup chopped fresh cilantro, divided
- 1/3 cup 1/3 cup fresh lime juice, divided
- 1/4 cup 1/4 cup olive oil
- Salt and pepper, to taste
- 1-1/2 1-1/2 pounds Alaska Cod fillets, fresh, thawed or frozen
- 8 8 flat tostada shells (6 to 7 inches each)
- 3/4 cup 3/4 cup (3 oz.) shredded Mexican cheese blend
- Prepared salsa, as needed
- 1 1 large avocado, peeled and sliced
Servings:
Units:
Instructions
- Mix together cream cheese, mayonnaise, 1/2 cup chopped cilantro and 3 tablespoons lime juice in small bowl; set aside.
- Heat oven to 425F. Combine olive oil, remaining lime juice and cilantro, salt and pepper to taste; mix well.
- Rinse any ice glaze from frozen Alaska Cod under cold water, pat dry with paper towel. Place fillets on a spray-coated baking sheet; bake
- for 5 minutes. Remove from oven. Baste cod fillets with olive oil mixture. Bake an additional 7 to 8 minutes for frozen cod or 3 to 5
- minutes for fresh/thawed fish, adjusting cook time for smaller fillets. Bake just until fish is opaque throughout.
- Spread cream cheese mixture evenly on tostada shells. Divide shredded cheese on top of cream cheese. Place tostadas on baking sheet and
- bake just until cheese melts, about 2 minutes. Flake cod with fork; divide among tostadas. Top with prepared salsa and fresh avocado slices.
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