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Preheat broiler. Sprinkle fish with 1/4 teaspoon chili powder and 1/4 teaspoon salt.
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. Cut remaining lime half into wedges for serving.
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 1/2-inch thickness, until fish flakes with fork. Break into chunks. Serve tostadas with lime wedges, cabbage, chili-lime cream, and, if desired avocado, tomatoes and pepper sauce.