When I was little, I always enjoyed tostadas, with their crunchy shell and heaping pile of toppings, more than tacos. However, these days, thanks to the wild popularity of tacos, tostadas are often forgotten. That's why I say it's time to embrace the toastada with this amazing-sounding recipe! It layers chunks of flaky salmon with a creamy black bean spread, crunchy cabbage, and tangy sour cream. Although the ingredient list calls for canned salmon, I'll splurge on a fillet of the pink-fleshed fish. To celebrate the deliciousness that is the tostada, read more
In honor of Cinco de Mayo, let's pause for the cause to talk about one of the world's greatest cuisines: Mexican. My passion for it stems from the culinary diversity of its regions, from the moles of Oaxaca to posoles of the Yucatan and everything in between. It's how I discovered ingredients like tomatillos, sapotes, and huitlacoche. I'm no expert on the cuisines of Mexico, but I do know what tastes good. One of my favorite farmers market stands in San Francisco, Primavera, really hits the spot with its tostadas, which are made from organic stone-ground masa. What's the best Mexican you've ever had?
While I'm a huge fan of the Baja-style fish taco, with crispy fried fish and a soft corn shell, when I make Mexican seafood dishes at home, I prefer not to fry the fish. Instead, I broil or bake it. This recipe is a perfect example of that simple technique. It tops crunchy tostada shells with broiled tilapia, shredded cabbage, and a chili lime cream. The resulting meal, which tastes healthy and fresh, is full of textures and flavor. To make this for your family, get the recipe.
Tonight, serve your family a meal that comes together in minutes. This tostada recipe is great because it's full of flavor and texture. There's a satisfying crunch thanks to the tostada base, a crispness from the filling black bean and corn salad, and richness provided by the cheddar cheese and sour cream. Although the ingredients are classic Tex-Mex, the extra veggies make it healthier than nachos. The recipe calls for turkey, but feel free to substitute shredded chicken or ground meat. For the wildly simple method, read more
I'm having my friend over for dinner this weekend, and I'm going to bust out the new grill pan for something different and new: these grilled vegetable tostadas.
It makes perfect sense: people grill pizza, so why not grill tortillas? I love feta cheese, but if you're less of a fan, you can always substitute another cheese, like Mexican chihuahua, for instance. To get this easy recipe, read more
This quick-cooking recipe, which uses yesterday's shrimp, brings Caribbean flavors like pineapple and lime to an open-faced Mexican standby, the tostada.
They're incredibly healthy, yet also chock full of sweet, salty, and spicy flavors. If you're not a fan of heat, simply omit the jalapeños to create a milder version of the dish. To get the recipe, read more
Leftover rum glazed shrimp pairs well with fresh, juicy flavors. Toss it with pineapple, red onion, jalapeño, lime juice, and mint to make a delicious topping for a crisp tostada. This meal is fast and easy making it ideal for a busy Monday night. For a special treat, serve with chips and salsa!
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Congratulations you've made it to the long weekend! How about fixing grilled chicken tostadas tonight as a rewarding dinner? The chicken is flavored with simple taco seasoning and grilled quickly on both sides. Packaged coleslaw is mixed with salsa for a semi-homemade topping, followed by refried beans, chopped tomatoes, and salty feta. Serve with a pineapple cocktail and let the relaxing by the pool begin. You know you want the recipe so, read more