Tostadas 1-2-3!

Switch up taco night and make one of these tostadas instead — in three easy steps.

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Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Chorizo and Egg

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 ounces fresh chorizo; cook, stirring, until browned, about 5 minutes. Push to one side of the skillet.

2. Add another tablespoon olive oil, 1 each sliced poblano and red bell pepper and 2 sliced scallions to the skillet; season with salt and pepper. Cook until tender, 5 minutes. Add 1/4 cup each salsa and water; stir everything together.

3. Divide the chorizo mixture among 6 tostadas; top each with a fried egg and more sliced scallions.

Grilled Shrimp and Corn

1. Toss 1 pound peeled and deveined medium shrimp with the zest and juice of 1 lime, 1 grated garlic clove, 1 tablespoon vegetable oil and salt and pepper.

2. Grill the shrimp over medium-high heat, turning, 3 minutes. Grill 2 ears of shucked corn, 10 to 12 minutes; cut off the kernels.

3. Mix 1/3 cup sour cream, 2 tablespoons chopped cilantro, the zest and juice of 1/2 lime, 2 teaspoons jalapeno hot sauce and a pinch of salt; spread on 6 tostadas. Top with the corn, shrimp, sliced radishes and jalapeno and cilantro.

Bean and Cactus

1. Mix 1 1/2 cups drained jarred or canned cactus (nopalitos), 1 each diced tomato and serrano, 1/2 diced onion, 1/2 cup chopped cilantro and the juice of 1 lime; set aside.

2. Cook 1/2 diced onion, 1 sliced garlic clove and 1/2 teaspoon dried oregano in olive oil until tender, 6 minutes. Stir in 1 can refried beans and 1/4 cup water until thickened, 3 minutes.

3. Spread the beans on 6 tostadas. Top with the cactus salsa, queso fresco and Mexican crema or sour cream.

Chicken and Pineapple

1. Toss 1 pound chicken cutlets with 1 tablespoon olive oil, the juice of 1 lime, 1 grated garlic clove, 1 teaspoon chili powder and 3/4 teaspoon kosher salt.

2. Grill the chicken over medium-high heat, about 3 minutes per side; chop and toss with 1/3 cup salsa verde. Grill 1 pineapple ring until charred, 2 minutes per side; chop.

3. Divide among 6 tostadas. Top with Mexican crema or sour cream, shredded lettuce and sliced red onion.

Tuna and Avocado

1. Toss 12 ounces diced sushi-grade tuna with 1 tablespoon each soy sauce, orange juice and lime juice, 1/2 teaspoon toasted sesame oil and 1 minced serrano; season with salt and pepper.

2. Mash 1 avocado with the juice of 1/2 lime; season with salt.

3. Spread the avocado on 6 tostadas. Top with the tuna; drizzle with chipotle mayonnaise thinned with water. Top with shredded red cabbage, crispy fried onions and cilantro.

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