For a quick dinner you’ll love, top crunchy tostadas with broiled tilapia fillets, veggies, and a zesty chili-lime cream.

• 1 pound fresh tilapia or cod fillets
• ½ teaspoon chili powder
• 1 lime, halved
• ½ cup sour cream
• ½ teaspoon garlic powder
• 8 6-inch tostada shells
• 2 cups shredded cabbage mix
• 1 avocado, halved, seeded, peeled, and sliced (optional)
• 1 cup cherry tomatoes, quartered (optional)
• Bottled hot pepper sauce (optional)

1. Preheat broiler. Sprinkle fish with ¼ teaspoon of the chili powder and ¼ teaspoon salt.
2. For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside.
3. Cut remaining lime half in wedges for serving.
4. Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per ½-inch thickness, until fish flakes with fork. Break in chunks. Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce.

Serves 4.