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Nutrition Facts
Serving Size 273 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 920 mg 38%
Total Carbohydrate 20 g 7%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 26 g
Vitamin A 15% Iron 10%
Vitamin C 30% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Tilapia Tostadas with Avocado and Crema
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

4 tilapia fillets, fully thawed, about 1 1/4 pounds
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
12 Oz pico de gallo
15 Oz mild guacamole, as needed
1/3 cup(s) Norteñita Mexican Blend Crema, plus more as needed
8 H-E-B Tostada Shells, toasted
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Preheat oven to 375ºF.
Place tilapia fillets in an oven safe baking dish and season with salt and pepper. Evenly spread pico de gallo on top of fish.
Bake 20 to 25 minutes or until fish is fully cooked.
Flake fish with a fork then mix to incorporate pico de gallo throughout. Set aside to rest.
Mix guacamole and crema together and season to taste with salt and pepper.
To build tostadas, place guacamole mixture on tostadas followed by fish and pico mixture.
Garnish with your favorite hot sauce and fresh cilantro as desired.


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