The Really Good Mexican Tostada Recipe
A delicious tostada recipe for anyone who wants a simple but flavorful dinner.
Yield: 4 Servings
Materials
For Tostadas
- 6 corn toritillas
- Olive Oil
- Salt
- Optional Spices: black pepper, cayenne, garlic powder, onion powder, and/or cumin
For Toppings
- 2 200-gram packages of raw tuna (200 grams = 7 oz)
- 2 medium-sized avocados, diced
- Queso fresco, crumbled. How much you want on top is up to you.
- Salsa of your choice. We use salsa verde from the Herdez brand. It's pretty good!
Instructions
- On a medium-sized frying pan, pour in about a tablespoon of olive oil.
- Heat the pan on medium-high heat.
- Once the oil is heated, put in the corn tortilla and spice to taste.
- Let each corn tortilla sit in the oil for about 2 minutes on each side. It might be longer or shorter depending on how crispy you like your tostadas.
- When opening both tuna packages, make sure to drain any excess juices they might have.
- In a medium-sized cooking bowl, mix the diced avocados and tuna until combined.
- If you want the tuna to be cooked and not raw, then I would recommend cooking it in a pan with about a tablespoon of olive oil and spices of your choice (to taste). You can do this for around 4-5 minutes on high heat, stirring occasionally.
- Squeeze some lime on top and mix (optional).
- Put two tostadas on a large plate and top them with the tuna and avocado mixture.
- Lastly, top with a salsa of your choice and queso fresco (or other cheese of your choice).
- Eat them and if you're cooking for one, then eat the other 2 if you're not concerned about calories. They're that good. :)