Get ready for a flavor fiesta! Tostadas are a staple in Mexican cuisine, and when done right, they can be a game-changer. Crunchy tortillas topped with bold ingredients like spicy shrimp, creamy avocado, and tangy pickled red onions – what’s not to love? In this article, we’ll dive into 18 mouth-watering tostada recipes that will take your snack or meal to the next level. From classic combinations like pulled pork and cilantro lime slaw to more adventurous options like lobster with garlic butter and microgreens, there’s something for everyone. Whether you’re in the mood for a savory, meaty treat or a vegetarian or vegan delight, these crispy tostadas are sure to satisfy your cravings.
Spicy Shrimp and Avocado Tostadas
Elevate your taco Tuesday with these flavorful and refreshing Spicy Shrimp and Avocado Tostadas! A perfect combination of spicy, savory, and creamy flavors.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 1 ripe avocado, diced
– 6-8 corn tortillas (tostadas)
– Lime wedges, for serving
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a bowl, whisk together cumin, smoked paprika, and cayenne pepper. Add the shrimp and toss to coat. Season with salt and pepper.
3. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tostadas by placing grilled shrimp on top of warmed tortillas, followed by diced avocado, and finishing with a squeeze of lime juice.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 10-12 minutes
Black Bean and Corn Tostadas with Lime Crema
These vibrant tostadas are perfect for a summer gathering or quick weeknight dinner. With the combination of creamy lime crema, crunchy black beans, and sweet corn, you’ll be hooked from the first bite.
Ingredients:
– 1 (15 ounce) can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 6-8 corn tortillas
– 2 tablespoons lime juice
– 1/4 cup mayonnaise
– 1 tablespoon chopped fresh cilantro
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded cheese, diced avocado
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, mix together black beans, corn kernels, lime juice, and salt.
3. Arrange tortillas on a baking sheet and toast for 5-7 minutes or until crispy.
4. Spread a spoonful of the black bean mixture onto each toasted tortilla.
5. Mix lime crema by combining mayonnaise and chopped cilantro in a small bowl.
6. Top tostadas with lime crema, and add optional toppings as desired.
7. Serve immediately.
Cooking Time: 15-20 minutes
Pulled Pork Tostadas with Pickled Red Onions
Elevate your taco game with this mouthwatering combination of tender pulled pork, crispy tostadas, and tangy pickled red onions.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup barbecue sauce
– 8-10 corn tortillas (for tostadas)
– 1 large red onion, thinly sliced
– 1 cup white vinegar
– 1/2 cup water
– Salt and pepper, to taste
– Optional: chopped cilantro, lime wedges, and crumbled queso fresco for garnish
Instructions:
1. Preheat oven to 275°F (135°C). Season pork shoulder with salt and pepper. Place on a baking sheet and roast for 6-8 hours or until tender.
2. While pork is cooking, prepare pickled red onions. In a medium bowl, combine sliced onion, vinegar, water, salt, and pepper. Refrigerate for at least 30 minutes to allow flavors to meld.
3. Shred cooked pork with two forks. Mix in barbecue sauce to desired level of sweetness.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tostadas by spooning pulled pork onto warmed tortillas, topping with pickled red onions, and garnishing with optional toppings.
Cooking Time: 6-8 hours (pork) + 30 minutes (pickled red onions)
Chicken Tinga Tostadas with Cotija Cheese
Elevate your snack game with these addictive Chicken Tinga Tostadas, topped with crumbly Cotija cheese and a sprinkle of freshness. This Mexican-inspired treat is perfect for a quick bite or as an appetizer.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 8-10 corn tortillas
– Cotija cheese, crumbled
– Lime wedges, for serving
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat lard or oil over medium-high. Add garlic and chipotle pepper; cook until fragrant.
3. Shred chicken into bite-sized pieces and add to the skillet. Cook until heated through.
4. Warm tortillas by wrapping them in foil and baking for 5 minutes.
5. Assemble tostadas by spooning chicken mixture onto a warmed tortilla, topping with crumbled Cotija cheese, and garnishing with cilantro.
6. Serve immediately with a squeeze of lime juice.
Cooking Time: 15-20 minutes
Beef Barbacoa Tostadas with Cilantro Lime Slaw
This recipe combines the bold flavors of slow-cooked beef barbacoa with crispy tostadas and a refreshing cilantro lime slaw, perfect for a flavorful and satisfying snack or meal.
Ingredients:
– 1 pound beef brisket or chuck, cut into 2-inch pieces
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1/2 cup chopped onion
– 1 jalapeño pepper, diced
– 1 tablespoon ground cumin
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas (for tostadas)
– Cilantro Lime Slaw ingredients below
Cilantro Lime Slaw:
– 1/2 cup chopped cilantro
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. In a large Dutch oven or pot, heat lard or oil over medium-high heat.
2. Add beef, garlic, onion, and jalapeño; cook until browned, about 5 minutes.
3. Add cumin, oregano, salt, and pepper; stir to combine.
4. Cover and simmer for 2-3 hours, or until tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tostadas with beef, Cilantro Lime Slaw, and your favorite toppings.
Cooking Time: 2-3 hours (slow cooking time) + 10-15 minutes (assembling tostadas)
Baja Fish Tostadas with Chipotle Mayo
Experience the bold flavors of Baja California with these crispy fish tostadas topped with chipotle-spiced mayonnaise, fresh cabbage, and a sprinkle of queso fresco.
Ingredients:
– 1 pound white fish (such as tilapia or mahi-mahi), cut into small pieces
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon cumin
– 1/4 teaspoon chili powder
– 1/2 teaspoon salt
– Vegetable oil for frying
– 8-10 corn tortillas
– Chipotle Mayo (see below)
– Fresh cabbage, shredded
– Queso fresco, crumbled
Instructions:
1. In a shallow dish, mix together flour, paprika, cumin, chili powder, and salt.
2. Dredge fish pieces in the flour mixture, shaking off excess.
3. Fry fish in hot oil until cooked through, about 2-3 minutes per side.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tostadas by placing fried fish on tortillas, topping with chipotle mayo, cabbage, and queso fresco.
Chipotle Mayo:
– 1/2 cup mayonnaise
– 1-2 chipotle peppers in adobo sauce, minced
– 1 tablespoon lime juice
Mix all ingredients together until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Vegetarian Refried Bean Tostadas with Queso Fresco
A flavorful and satisfying vegetarian twist on traditional Mexican tostadas, featuring creamy refried beans, crispy tortillas, and tangy queso fresco.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Queso fresco crumbles (about 1/4 cup)
– Chopped cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add cumin, salt, and pepper; stir to combine.
4. Stir in refried beans and cook for about 5 minutes, or until heated through.
5. Meanwhile, warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tostadas by spreading refried bean mixture onto warmed tortillas, topping with queso fresco crumbles, and garnishing with cilantro.
Cooking Time: About 15 minutes
Carnitas Tostadas with Pineapple Salsa
This recipe brings together the tender, slow-cooked pork of traditional Mexican carnitas and the sweet, tangy flavors of pineapple salsa. Perfect for a delicious and easy dinner or appetizer.
Ingredients:
– 2 pounds pork shoulder
– 1/4 cup lard or vegetable oil
– 1/2 cup orange juice
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8 corn tortillas
– Pineapple salsa (recipe below)
– Optional toppings: diced onions, cilantro, sour cream
Pineapple Salsa:
– 1 cup pineapple chunks
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine pork shoulder, lard or oil, orange and lime juices, garlic, oregano, salt, and pepper.
3. Cover and slow cook for 8 hours or overnight.
4. Shred pork with two forks and warm tortillas by wrapping them in foil and baking at 350°F (180°C) for 5-7 minutes.
5. Assemble tostadas by spooning shredded pork onto warmed tortillas, topping with pineapple salsa and any desired toppings.
Cooking Time: 8 hours (slow cooking), 5-7 minutes (warming tortillas)
Grilled Chicken and Mango Tostadas
Elevate your snack game with this flavorful recipe that combines the smoky taste of grilled chicken with the sweetness of mango on crispy tostadas.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 ripe mangos, diced
– 1/4 cup lime juice
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 8-10 corn tortillas (tostadas)
– Chopped cilantro, for garnish
– Queso fresco or feta cheese, crumbled (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice and cumin. Brush mixture on both sides of chicken breasts.
3. Grill chicken for 5-6 minutes per side, or until cooked through.
4. Meanwhile, toast tortillas by grilling them for 30 seconds per side.
5. Slice grilled chicken into strips. Top tostadas with mango, chicken, and a sprinkle of cilantro. Add crumbled cheese if desired.
Cooking Time: 15-20 minutes
Mexican Street Corn Tostadas with Chili Powder
Elevate your snack game with these flavorful and addictive tostadas, inspired by the popular Mexican street corn. Perfect for a quick and easy appetizer or side dish.
Ingredients:
– 8-10 corn tortillas
– 1 cup grilled corn kernels (from about 2 ears of corn)
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1 teaspoon chili powder
– Salt, to taste
– Optional toppings: diced tomatoes, shredded cheese, cilantro, sour cream
Instructions:
1. Preheat your oven to 350°F (180°C).
2. Spread the grilled corn kernels on a baking sheet and bake for 5-7 minutes, or until slightly toasted.
3. In a medium bowl, mix together the baked corn, mayonnaise, lime juice, chili powder, and salt.
4. Arrange the tortillas on a flat surface. Spoon about 1/2 cup of the corn mixture onto each tortilla, leaving a 1-inch border around the edges.
5. Top with your desired toppings (if using).
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Breakfast Tostadas with Scrambled Eggs and Chorizo
Start your day with a flavorful twist on traditional breakfast tacos. These crunchy tostadas topped with scrambled eggs, spicy chorizo, and creamy avocado make for a satisfying morning meal.
Ingredients:
– 6-8 corn tortillas
– 4 large eggs
– 1/2 pound Mexican chorizo, casings removed
– 1 ripe avocado, diced
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced tomatoes, cilantro, sour cream
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cook the chorizo in a skillet over medium-high heat, breaking it up with a spoon, until browned and crispy, about 5-7 minutes.
3. In a separate bowl, whisk together eggs and a pinch of salt. Scramble them in a non-stick skillet over medium heat until set.
4. Warm the tortillas by wrapping them in foil and heating for 2-3 minutes in the oven.
5. Assemble the tostadas by spreading scrambled eggs on each tortilla, topping with chorizo, diced avocado, and desired toppings.
Cooking Time: About 15-20 minutes
Sweet Potato and Black Bean Tostadas with Avocado Crema
Experience the vibrant flavors of Mexico with this delightful twist on traditional tostadas. Sweet potatoes and black beans add a comforting, nutritious base, while creamy avocado crema brings it all together.
Ingredients:
– 2 large sweet potatoes
– 1 can black beans, drained and rinsed
– 1/4 cup olive oil
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 corn tortillas
– Avocado crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, crumbled queso fresco
Instructions:
1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
2. In a large pan, heat olive oil over medium-high. Add black beans, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tostadas by spreading a layer of sweet potato on each tortilla, followed by black beans.
Avocado Crema:
– 2 ripe avocados
– 1/2 lime, juiced
– 1/2 teaspoon salt
Mash avocados in a bowl with lime juice and salt. Serve over tostadas.
Shredded Beef Tostadas with Roasted Poblano Peppers
Elevate your taco Tuesday game with this flavorful and easy-to-make recipe that combines tender shredded beef, crispy tostadas, and smoky roasted poblano peppers.
Ingredients:
– 2 pounds beef brisket or chuck roast
– 1/4 cup lard or vegetable oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 4-6 corn tortillas
– Roasted poblano peppers (see below for roasting instructions)
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven or heavy pot, heat lard or oil over medium-high heat. Sear the beef until browned, then add onion and garlic. Cook until softened, about 5 minutes.
3. Add cumin, oregano, salt, and pepper. Stir to combine.
4. Cover and transfer to the preheated oven. Braise for 2-1/2 hours or until the beef is tender.
5. Shred the beef with two forks. Warm tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tostadas by spreading shredded beef onto warmed tortillas, topping with roasted poblano peppers, and adding desired toppings.
Roasting Poblano Peppers:
1. Preheat oven to 400°F.
2. Place poblano peppers on a baking sheet and roast for 30-40 minutes or until charred and blistered.
3. Remove from the oven and let cool. Peel off skin, then slice into strips.
Tuna Ceviche Tostadas with Cucumber and Radish
This refreshing appetizer combines the flavors of tuna ceviche with crunchy tostadas, cool cucumber, and spicy radish. Perfect for a light and flavorful start to your meal.
Ingredients:
– 1 can of sushi-grade tuna (drained)
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– Salt, to taste
– 6-8 corn tortillas
– 1 large cucumber, peeled and thinly sliced
– 1 large radish, thinly sliced
– Avocado or sour cream (optional)
Instructions:
1. In a medium bowl, combine tuna, lime juice, onion, and cilantro. Stir gently to combine.
2. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Meanwhile, toast the corn tortillas by baking them in a preheated oven at 350°F (175°C) for 5-7 minutes or grilling them for 1-2 minutes on each side.
4. Assemble the tostadas by spooning the tuna ceviche onto toasted tortillas, topping with sliced cucumber and radish. Serve immediately, garnished with avocado or sour cream if desired.
Cooking Time: 30 minutes (including marinating time)
Chicken Fajita Tostadas with Bell Peppers and Onions
A flavorful twist on the classic fajita recipe, these crispy tostadas are loaded with juicy chicken, sautéed bell peppers, and caramelized onions.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into strips
– 2 large bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add bell peppers, onion, garlic, cumin, and chili powder. Cook until vegetables are tender, about 10-12 minutes.
4. Warm tortillas by wrapping them in foil and baking for 2-3 minutes.
5. Assemble tostadas by placing chicken mixture onto tortillas, adding desired toppings.
Cooking Time: 20-25 minutes
Pork Belly Tostadas with Pickled Jalapeños
Pork Belly Tostadas with Pickled Jalapeños: A delicious twist on traditional Mexican street food, this recipe combines the richness of pork belly with the spicy kick of pickled jalapeños and crispy tortillas.
Ingredients:
– 1 pound pork belly
– 1/4 cup brown sugar
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 8 corn tortillas
– Vegetable oil, for frying
– Pickled jalapeños (recipe below)
– Lime wedges, for serving
Pickled Jalapeño Recipe:
– 4 jalapeño peppers, sliced into thin rings
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon sugar
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together brown sugar, chili powder, cumin, smoked paprika, salt, and pepper.
3. Rub the mixture all over the pork belly, making sure to coat evenly.
4. Place pork belly on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until crispy.
5. Meanwhile, fry tortillas in hot oil for about 30 seconds on each side, or until crispy.
6. Assemble tostadas by spreading roasted pork belly onto tortillas, topping with pickled jalapeños, and serving with lime wedges.
Cooking Time: 25-30 minutes
Vegan Mushroom and Spinach Tostadas with Cashew Cream
A flavorful twist on traditional Mexican cuisine, these vegan tostadas combine sautéed mushrooms and spinach with creamy cashew-based topping.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups fresh spinach leaves
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 corn tortillas (toasted)
– Cashew cream (see below for recipe)
Cashew Cream:
– 1/2 cup cashews
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
3. Add mushrooms and cumin; cook until mushrooms release liquid and start to brown.
4. Stir in spinach leaves; cook until wilted. Season with salt and pepper.
5. Toast tortillas according to package instructions.
6. Spread cashew cream on toasted tortillas, followed by mushroom and spinach mixture.
Cooking Time: 20-25 minutes
Lobster Tostadas with Garlic Butter and Microgreens
Elevate your appetizer game with this decadent recipe that combines succulent lobster, crispy tostadas, and a hint of garlic butter, finished with peppery microgreens.
Ingredients:
– 1 pound lobster meat (fresh or frozen)
– 8-10 corn tortillas
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
– Microgreens (such as pea shoots or purslane) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together softened butter and minced garlic.
3. Place tortillas on a baking sheet and brush both sides with garlic butter.
4. Bake tostadas for 5-7 minutes or until crispy and slightly puffed.
5. Meanwhile, heat lobster meat in a saucepan over medium heat until warmed through.
6. To assemble, place toasted tostadas on a serving plate, top with lobster meat, and garnish with microgreens.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your snack game with these 18 crispy tostada recipes that pack a punch! From spicy shrimp and avocado to pulled pork and pickled red onions, there’s something for everyone. Try making black bean and corn tostadas with lime crema or beef barbacoa tostadas with cilantro lime slaw. For a vegetarian option, try refried bean tostadas with queso fresco or sweet potato and black bean tostadas with avocado crema. And don’t forget the bold flavors – chipotle mayo, roasted poblano peppers, and cashew cream add an extra layer of excitement to each dish. Whether you’re in the mood for something classic or adventurous, these recipes have got you covered!
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