Heat olive oil in a small skillet on medium heat, until hot. Cook low-carb taco shell for 1 minute, flip and cook for 1 more minute. Place on drying rack until cooled.
Grilled Fish Tostada
Spread avocado tartar sauce on tostada shell. Top with a small amount of red cabbage, red onion, and hot grilled white fish chunks. Squeeze 1 ounce of fresh lime juice next, sprinkle with crumbled queso fresco and drizzle with Mexican cream. Sprinkle with chopped cilantro and serve.
You can also use some chopped tomatoes or a teaspoon of salsa as a topping.